|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink water in kitchen (near three compartment sink) and handwashing sink at prep line unable to reach 100F. All other handwashing sinks (including restroom handwashing sinks) were able to provide 100F water. Prep sink and three compartment sink provided water with a temperature in excess of 110F. -REPEAT- -2 points- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above ready to eat pickles and half/half in reach in cooler. CDI - Storage order was corrected. PIC was instructed on proper storage order and informational signage was provided. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tuna salad, grilled vegetables, and tubs of cream cheese with a discard date of 1/2/2025. CDI - Items date marked 1/2/2025 were discarded by PIC. PIC has been advised to conduct frequent checks of date marking and inventory -REPEAT- -1.5 points-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled container of spices on shelving in kitchen above prep table. All other containers of oils, spices, salt, etc. were properly labeled. -0 points- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing a hair restraint. -REPEAT- -1 point- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving holding bottled drinks and packaged food products lined with absorbent cardboard in dry goods storage area. Remove cardboard and/or replace with nonabsorbent, smooth, and easily cleanable material. -0 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and resides in gaskets of display cooler and on top of oven in prep area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags, pocket book, and jacket stored on top of prep table with clean utensils. Designate an area for the storage of employee possessions away from clean equipment, utensils, and food. CDI - Employee possessions were moved to designated storage area. -0 points- |