|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-Observed in stand-in reach-in freezer RTE food stored below repackaged raw foods, with some raw food being stored on plates and metal pans. . No contamination observed. -CDI-PIC rearranged food items in proper storage order. Visit in 3 days.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed melted cheese in hot well being hot held below 135F. ( see temp chart) -CDI-PIC reheated food items to above 165F.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed salsa bowls, plates and to go containers not inverted in the main kitchen area and dry storage area that do not have over head protection from environment.No contamination observed on the bowls, plates and to-go containers but only on the surfaces of the shelves that some of these items were being stored on. -CDI-PIC rearranged food items. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers stored through out main kitchen and dry storage area not in-use and out of original packaging. No contamination observed. -CDI-PIC properly covered all the to-go containers. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the plastic interior surface liner of the Prep-line #1 reach-in door torn and in need of repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a variety of cutting boards w/ deep black grooves ; in need of replacement. |
|
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 soiled shelves used to store bowls, plates and to-go containers soiled w/ food debris and grease build-up. |