|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. *Observed - Unwashed broccoli and green beans stored above Ready To Eat (RTE) foods (sauces, pasteurized eggs, juices and Tofu). *CDI - PIC rearranged product on shelves placing unwashed produce below and RTE products above.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut Cabbage above 41F in Flip Top Unit. PIC stated Cut Cabbage lasts from 15-45 minutes before being replaced. EHS recommended holding item on time. *CDI - PIC liked this idea, EHS provided TPHC procedures and PIC filled them out onsite.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Broken tiles in Mop sink. PIC showed EHS texts, work order and invoice showing repairs will be made tonight or tomorrow morning. NOTE: No increase to point deduction. |