|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 Discard gloves after a task is complete or any time they are damaged or soiled. P Observed deli employee move from food prep to handle walk in cooler door and then return to food handling without changing gloves and washing hands. CDI- Employee corrected, removed gloves, washed hands, put on new gloves for food handling. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Food contact surfaces and utensils shall be cleaned at a frequency to avoid contamination. P Deli slicers are only "wiped" down with sanitizer every two hours and are not washed, rinsed, and sanitized in a 3 step process every 4 hours as required by NC Food Code. Either provide a detergent sanitizer designed for one step cleaning and sanitizing or ensure a detergent wash, rinse, and sanitizer is used at least every 4 hours. CDI- Deli manager had all slicers cleaned with detergent, rinsed, and properly sanitized. |