|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee grab raw Philly steak with gloved hands, placed it on the grill then go to grab clean utensils and RTE bread. CDI- Gloves removed and discarded.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce in boxes stored above RTE cut vegetables in the walk in cooler. -REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of cleaners without labels. CDI- Bottles labeled. |
|
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 wiping cloths in 0ppm sanitizer. CDI- Sanitizer re-made to proper concentration. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed manger hand drying utensil with paper towel. EHS explained that utensils need to be air dried. EHS also asked how bowls are cleaned after the 4 hour period. Manager stated that they area W/R/S, then towel dried and brought back up for use. EHS explained that items need to be air dried. EHS asked if facility has extra sauce bowls to swap out when washing after the 4 hours. PIC stated no. They only have 1 set of sauce bowls for all wing flavors. PIC recommends getting more to switch out when W/R/S AND adequately drying. PIC stated that he will switch out the sauce bowls with small square storage containers (the ones that go into the prep top unit. Sauce bowls are not conducive for saucing wings. EHS recommends getting more sauce bowls. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler and under prep table. Observed plastic matts on rolling shelf housing sauce bowls cracked and broken. Observed walk in freezer gasket torn.
4-502.11(A) Maintain utensils in good repair. Observed sauce bowl lid cracked. Replace. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall across from sauce station in need of cleaning. Observed hood in need of cleaning.
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 concrete exposed at fryer station. -REPEAT |