|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw beef thawing in middle bay of three compartment prep sink while bell peppers were being prepped on drainboard and in right bay of three compartment prep sink. Meat and vegetable prep cannot occur in the same sink at the same time. - CDI - PIC removed raw meat from prep sink.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed employee removing stickers from bell peppers, slicing bell peppers, and then placing in colander in three compartment prep sink to be washed after cutting. - CDI - Education provided. Employee washed remainder of bell peppers prior to cutting. |
|
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 food residue and debris on the interior and exterior of cabinets at drink station. Clean and increase cleaning frequency to maintain clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed water draining from three compartment sink at too high a velocity to allow for water to properly drain without flooding the floor. Reduce velocity of draining water to prevent wastewater from flooding the floor. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls in need of cleaning near spice rack and ovens, floors in need of cleaning in hard to reach areas behind and underneath cooking equipment on the cook line, and hood vents in need of cleaning/replacing. Clean and increase cleaning frequency to maintain clean. |