|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food handler wipe their nose and then proceed to prep food. CDI - Education and Food handler washed their hands properly during the inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed raw shelled eggs out on prep table, PIC stated that the eggs are only out for 30 mins. PIC unable to provide written TPHC procedures for the raw shelled eggs left out on the counter. CDI - Provided TPHC procedures to the PIC for the raw shelled eggs (keep these available for EHS during inspection).States approved procedures are approval for Pasteurized shelled eggs, this will need to be corrected and discuss with NC DHHS for the change.
TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler with hat however their hair was not restrained. |
|
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 plastic food containers on the drying rack wet stacked. Allow to air dry. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the upright reach in freezer accumulating ice build up. Observed refrigeration units and syrup storage bins accumulating residue. Observed lid to ice machine sticky. Clean and maintain. -REPEAT- |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few cell phones on the shelving throughout the kitchen. -REPEAT- |