|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
Observed dry goods not protected in storage once opened.
**3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed erratic date marking on RTE foods in walk-in. Train staff on proper date marking procedures. Review NC Food Code Manual for proper date marking. CDI-food disposed of.
**3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed uncapped concentrated degreaser stored on kitchen floor of cook line. Keep bottles of chemicals lidded. Keep concentrates in chemical closet. CDI-bottle moved to chemical storage area.
**7-201.11 Store toxic materials to avoid contamination. -P |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping rags on counters/cutting boards. Keep them in sanitizer buckets.
**3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed clean utensils stored in dirty drawers.
**4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
Observed very low water pressure at hand sink in service kitchen. Repair sink so that there is adequate water pressure to wash hands. CDI-work order for repair put in.
**5-103.12 Provide water under pressure to all fixtures.-Pf |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
Observed leak at prep sink plumbing in main kitchen. Repair leak. CDI-work order had already been submitted by PIC. **
**5-205.15 System Maintained in Good Repair - P |