|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee changing from raw chicken to raw seafood and then to raw beef without hand washing. Observed several employees handling soiled dishes and then resume food and drink prep without handwashing. CDI - PIC educated employees and hands washed. -2- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made ranch dressing and raw shrimp cold holding above 41F in ice baths. CDI - PIC refilled ice baths used to cold hold both items. POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER LAST INSPECTION. CONTINUE MONITORING ICE BATHS FOR EFFECTIVENESS. -1.5- REPEAT
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
|
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 food employees handling baked potatoes, preparing bread for table service, dispensing side dishes and other food prep activities without hair restraints. REPEAT -1- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish employee towel drying wet dishes and several wet nested plastic and metal containers on high shelves. -0- |
|
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 buildup on gaskets and handles of walk ins, reach ins, cooking equipment and other equipment. Clean often enough to prevent buildup. -.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaks at influent piping of dish machine and at faucet of can wash. Repair. -0- |