|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal food container stored in handsink at service line during inspection. CDI- container moved, no longer restricting access. EHS discussed only using this handsink for handwashing, no storage or utensils/equipment. |
|
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 raw egg stored on top of raw veggies in prep unit. CDI- egg moved, EHS discussed storage order with PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 a few buckets of sauces on the floor in walk in freezer. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed cover of grease trap poor repair- rusted and open/disintegrating. REPEAT.
NOTE: Observed walk in cooler down during inspection, EHS observed NO FOOD stocked in cooler, PIC was aware of issue, has been using neighboring facilities cooler (Suki Hana). EHS conducted both inspections today, found that cooler at Suki Hana is holding proper temp, holding all TCS foods below 41F, using this temporarily until new part for cooler arrives and is installed. EHS will conduct compliance visit to ensure cooler is repaired in this facility, only allowed to use other cooler temporarily while waiting for repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 sides of fryer with buildup, in need of cleaning. Observed areas of shelving needing cleaning. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 general cleaning needed under cooking equipment, between equipment. |
|
56
|
0
|
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 food in reach in unit. Mark as employee food. |