|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef stored on top of raw eggs in walk in cooler along with raw beef chub stored next to raw shrimp and flounder. CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ranch dressing, tartar sauce, coleslaw, turkey gravy, and diced ham in walk in cooler with a eight day date mark instead of 7. CDI - PIC was able to correct date marking to seven days.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gaps along corners and lower portion of door with visible light coming thru. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed blade of table top style can opener with food build up. CDI - PIC took equipment to be w/r/s
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stored clean cutting boards with deep score/scratch marks and dark color stains. CDI - PIC will replace cutting boards.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed WIC inside with wood panels. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed PIC without any bleach test strips for dish machine. CDI - PIC was will order bleach test strips. EHS was able to give and educated PIC on how to use test strips. NO VR required. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low boy cooler with food build up on door gaskets. |