|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed inoperable soap dispensers at two of the three hand sinks. Soap was not available at the two hand sinks. CDI-Maintenance was able to fix soap dispensers so soap is available for hand washing at both sinks. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce, strawberries and peppers, stored over RTE cheeses. Ensure unwashed produce is stored below RTE foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed food debris on flat top grill and inside of fryer baskets. PIC stated these pieces of equipment had not yet been used today. Increase cleaning frequency. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 no datemark on hard boiled eggs, TCS jerk sauce (garlic in oil), sliced ham, opened milk, or cream cheese. CDI-PIC voluntarily discarded the hard boiled eggs, milk, and jerk sauce. PIC stated the ham was sliced on Tuesday and a datemark was added to indicate this.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
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 two toxic sprays stored over bucket of cornmeal. CDI-PIC moved sprays to area separate from food. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 unlabeled bag of mixed spices on bottom shelf of prep table. Label all working containers. |