|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed covered employee drink stored on shelving above clean utensils. -0 points- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed handwashing signage missing at two handwashing sinks in kitchen. CDI - Handwashing signage was provided to PIC. -0 points- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of spinach dip and cooked rice stored without covering or wrapping in walk in cooler.
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 chicken stored over raw cod fish in walk in cooler. CDI - PIC corrected storage order.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above ready to eat cooked chicken thighs in walk in cooler. CDI - PIC corrected storage order. -1.5 points- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a chlorine sanitizer concentration of 0ppm. CDI - PIC adjusted wand in container of chlorine sanitizer and primed machine. Dish machine was able to reach sanitizer concentration of 100ppm. -0 points-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked mushrooms with a temperature of 72F cooling at ambient air temperature on speed rack sheet pan in kitchen. Observed tightly covered container of cut tomatoes cooling in walk in cooler. Observed over stacked and wrapped container of cooked chicken thighs cooling in walk in cooler. CDI - Cooked mushrooms were moved to walk in cooler to rapidly cool to 41F or less. Tomatoes were uncovered to allow cold air to circulate in and around food product. Cooked chicken thighs were placed on sheet pan to allow for rapid cooling. -REPEAT- -1 point-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in freezer. -0 points- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board in food prep area. Observed employee phone stored on prep table. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0.5 points- |