|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shrimp and raw flounder being stored over RTE hot dogs in one of the flip top units. No contamination was observed. -CDI- Storage order was corrected. (1.5 pts)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed cooked potatoes that were said to be held on TPHC without the start or discard time labeled anywhere. PIC stated that the potatoes were placed out at 7:00am. -CDI- Potatoes were correctly time stamped. (0 pts) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed raw flounder being stated under running water at 84F. When running water is being used as a thawing method, the water must be 70F or below. -CDI- PIC placed the flounder in the WIC to continue thawing. REPEAT*** (0.5 pts) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one dry soiled wiping cloth that was not being stored in a sanitizer solution. -CDI- Wiping cloth was placed in a sanitizer solution. Due to severity, points not taken. (0 pts) |
|
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 wire racks soiled with debris/residue in the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed base boards coming off of the FRP walling throughout the kitchen. Repair necessary items. (0 pts) |