|
3
|
2
|
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 |
An indicating thermometer shall be located in each refrigerator. 15A NCAC 18A .1620 (a). Observed refrigerator without the thermometer, CDI- PIC took thermometer from freezer and put it in the fridge. |
|
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 |
Cooking surfaces of equipment, if any, shall be cleaned at least once each day. 15A NCAC 18A .1618 (c ). Observed dirty with food debris in air fryer. Need cleaning and keep ready for the next use.
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 dirty microwave and very heavy soiled oven, in need of deep cleaning and maintaining clean. |
|
8
|
2
|
TOILET: HANDWASHING: LAUNDRY AND BATHING FACILITIES: Toilet, lavatory and bathing facilities adequate 4; fixtures in good repair and kept clean 2; soap and towels provided 2 (.1610) |
No |
No
|
No |
Toilet, handwashing, bathing, and laundry facilities shall be kept clean and in good repair. 15A NCAC 18A .1610 (a). Observed cracked on bathtub tiles, need caulking and keep clean. |