|
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 bread pudding in reach in cooler. CDI - Storage order was corrected. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed swiss, provolone, and cheddar cheeses in flip top cooler holding at temperatures between 69F and 78F. Items were over stacked in containers. Observed black bean burger mix, salad mix, raw ground beef, and raw chicken in flip top unit cold holding at temperatures between 49F and 60F. Flip top unit was not able to maintain TCS foods at 41F or below. PIC stated that items were placed in flip top prior to lunch service and typically last approximately 30 minutes. CDI - PIC was instructed to reduce volume of cheese in flip top cooler to maintain cheese at 41F or below. All items were placed on TPHC and PIC has been advised to conduct frequent temperature checks of flip top unit. -REPEAT- -3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. -0 points- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on side of sanitizer bucket. -0 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed a pair of channel lock pliers stored on top of flip top unit. Store in designated storage area way from food, equipment, and utensils. -0 points- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting intensity in kitchen food prep areas, at grill, and at fryers to be only 21 foot candles. A lighting intensity of at least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT is required. Replace lighting in kitchen to maintain compliance. -0.5 points- |