|
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 burger thawing on counter. Thaw under refrigeration. Eggs stored above ready to eat food, raw meat and eggs need to be stored below and separate from ready to eat food.**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 kitchen cabinets need wiping out. Debris and sawdust on shelves where it looks like there was a past rodent problem.**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 ). |
|
13
|
3
|
LIGHTING AND VENTILATION: Windows and fixtures in good repair 1; kept clean 2 (.1609) |
No |
No
|
No |
Observed cracked window in kitchen. Most windows had cobwebs. Chipped paint on some windows.**Ventilation equipment shall be kept clean and in good repair. 15A NCAC 18A .1609 (b). |