|
15
|
0
|
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 unwashed lettuce and tomatoes stored on the top shelf above RTE cheesecake and commercial bottles of various condiments.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed opened packages of RTE chicken patties, chicken nuggets and hush puppies in a box in the WIF. PIC stated that the closing manager kept the leftover product from the night before but that he doesn't use the leftover product and starts with fresh product every day.
CDI - PIC voluntarily discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a small chemical spray bottle containing a pink liquid in the bathroom that was not labeled as to its contents. REPEAT.
CDI - PIC labeled sprayer. |
|
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 cases of bottled water stacked on the floor of the WIC. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a large amount of the plastic insert containers stored on the storage racks above the 3 compartment sink to be wet nested. |
|
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 corner of the flattop grill to be in disrepair in that there is a gap allowing for grease to spill down the front of the grill and pool directly on the floor. PIC stated they have tried to repair the issue but it did not work and have since placed a work order. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the drainpipe to the handwash sink adjacent the entrance to be in disrepair in that water can be observed leaking onto the floor while the handwash sink is in use. PIC stated they are aware of the issue and have a work order in for it to be repaired soon. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the floors throughout the service line and cook line areas to be covered in an accumulation of food debris and grease. REPEAT. |