|
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 smoked salmon stored above cured meats in WIC 1. Observed raw salmon stored above cheese and seasoning for pineapples in WIC 2. Observed unpackaged saran wrapped raw beef above bread in WIF. CDI- Raw meats placed below ready to eat items in all areas.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives soiled with old meat debris. Observed magnet housing soiled knives. Magnet is cleaned every 2 days. PIC stated that when prepping meats, soiled knives are stored on the magnet strip while in use. After prep, they clean the knives, however the magnet strip is not cleaned until 2 days later. Store clean knives on magnet only due to cleanability. CDI- All knives taken to be cleaned in meat processing room. Magnets cleaned also. Observed meat skewers with old meat residue. CDI- Taken to be cleaned.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning containers throughout without labels. CDI- Labeled. |
|
49
|
0.50
|
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 prep tables soiled with raw meat blood in meat prep room cleaned with only water. Areas were not washed, rinsed and sanitized to prevent cross contamination. Blood splatter was seen all over the floor and prep tables. CDI- prep tables washed, rinsed and sanitized. EHS reviewed process with PIC and spoke about cross contamination. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed mop sink on 1st floor not draining. Get fixed. Observed leak at meat room prep sink. Get fixed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 low grout in meat prep room and dish machine in basement, on the grill line on 1st floor and throughout 2nd floor. Heavy wall damage at dish pit area under line (basement). Clean floor areas at dish in basement. |