|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored above sauce and milk in walk-in cooler. Also, cured sausage and ham stored in same pan and were touching each other. Package of cured sausage had safe handling instruction which means it must be considered a raw product. Separate raw animal foods from ready-to-eat foods. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. Ham discarded that was touching cured sausage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Eggs in hot holding measured 120-127F. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated eggs to above 165F. 0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean utensil stored on shelf that was within a few inches of handsink. CDI - PIC moved utensil so they couldn’t get splashed when employees wash hands. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Prep sink has large crack in the top of the basin. Repair crack or replace sink. 0 pts. |