|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 When a HACCP Plan is Required Observed the facility to have a 2 compartment sink in addition to the high temperature dish machine. Under the NC Food Code this may require a varience and a HACCP Plan. -CDI by education. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification Observed the facility to have a 2 compartment sink in addition to the high temperature dish machine. Under the NC Food Code this may require a varience and a HACCP Plan. -CDI by education. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed dry goods foods mummy wrapped in plastic or stored in bags that are tied shut. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.16 Wall and Ceiling Coverings and Coatings - C Observed that all most all of the ceiling tiles in the kitchen are porous type. These tiles need to be replaced with the non-porous type of tile that is proper for food service areas. Some areas of the ceiling do have the proper non-porous type tiles. |