|
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 raw chicken breast stored above ready to eat black bean and corn mixture on speed rack in walk in cooler. CDI - Storage order was corrected. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up around ice chute of ice machine in kitchen. Recommend higher frequency and more thorough cleaning. -0 points- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a commerical use spray bottle of sanitizer stored with ready to eat foods and above food prep surface in kitchen. Observed canisters of butane fuel stored on top of ready to eat foods under prep table. Observed bottle of stress relief essential oil stored above ready to eat food on prep table. CDI - All items were moved to designated storage area away from food, equipment, and utensils. -1 point- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" waffle maker stored in kitchen. Replace "household use only" waffle maker with ANSI certified equipment or discard if not needed.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed underside of prep tables with heavy rust. Resurface or repair prep tables so that surfaces are corrosion resistant, non-absorbent, smooth, and easily cleanable. -0.5 points- |
|
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 heavy food splash and soil on outside surfaces of dry ingredient storage bins. Observed food residues on doors of reach in freezer. Observed food debris on inner non-food contact surfaces of reach in freezer. Recommend higher frequency and more thorough cleaning. Observed heavy burnt on residues on non-food contact surfaces of cooking pot on stove. Clean non-food contact surfaces of cooking pot until smooth and able to be maintained cleanable or discard cooking pot -REPEAT- -1 point- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed two light bulbs not functioning under hood system. Provide required lighting intensity of at least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. -0 points- |