|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed breading raw fish. Employee discarded gloves and donned new gloves and began handling clean plates. Also, another employee entered kitchen and donned gloves without washing hands first. Employees must wash hands after handling raw animal foods. Employees must wash hands before donning gloves. CDI - Both employees educated and washed hands. |
|
15
|
0
|
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 Raw salmon stored on speed rack above pre-cooked lobster in sealed packages. Do not store raw animal foods above ready-to-eat foods. CDI - Raw salmon moved to bottom of speed rack. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was testing 0 ppm chlorine during inspection. Tubes to machine were in wrong places - sanitizer was connected to detergent primer, detergent was connected to sanitizer primer. CDI - Tubes were switched to correct chemical buckets and dish machine tested at 100 ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pan of chicken in ice bath, ground beef in reach-in cooler, and cole slaw in sandwich cooler were not date marked. All TCS ready-to-eat foods held for over 24 hours must be labeled with prep date. CDI - Employee placed date labels on items. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Cheese sauce in walk-in cooler (3-11) and ground beef in sandwich cooler (3-13) were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - Items discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink on prep table. Employee purse at prep table at waitress station. Cigarette carton on clean dish shelf. Store employee personal items in a separate area. |