|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above a prep surface in the kitchen area. Item was removed by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of cooked rice dated for 11/23/17 at 38F. Item had been in storage according to NC 2009 Food code for one more day than allowed. Items kept 41F or below may be kept for a maximum of 7 days, the the day of preparation INCLUDED. This would mean that the item prepared on 11/23/17 would be on its 7th day on 11/29/17. Item was discarded by PIC. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Obs |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy dust bulid up on exhaust/intake vents in the kitchen area. |