|
3
|
5
|
FOOD SUPPLIES PROTECTION: All food clean, wholesome, no spoilage 6 (.1619) Adequate during storage/preparation/serving, potentially hazardous food 45° or 140°F above 5; refrigerators with temps 2; meat products cooked; meat products handled as required, no re-serving food 4; food stored above floor protected 2; No animals 4 (.1620) |
No |
No
|
No |
Observed raw eggs stored over ready to eat foods. Shelves are not spill proof. Store raw eggs stored below ready to eat food. (Facility may place eggs in a spill proof container and stored anywhere in the refrigerator.)
All foods, while being stored, prepared, served, and during transportation, shall be protected from contamination. 15A NCAC 18A .1620 (a). |
|
4
|
4
|
FOOD SERVICE UTENSILS/EQUIPMENT: Utensils/Equipment in good repair, clean 4; eating and drinking utensils clean, cleaned after each use; approved facilities 4; clean utensils properly stored 2; substances containing poisonous material not used 6; disposable properly stored/handled, used once 2 (.1618) |
No |
No
|
No |
-Observed debris in the utensil holder and in the bottom of the spinning cabinet. Clean.
Non-food-contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition. 15A NCAC 18A .1618 (c ).
-Observed the laminate broken/missing on the side of the kitchen counter (raw wood exposed). Paint or seal.
All equipment and utensils shall be so constructed as to be easily cleaned and shall be kept in good repair. 15A NCAC 18A .1618 (a). |