|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one (1) handwashing sink next to standing reach in freezer blocked by recently cleaned rolling pasta extruder. CDI - PIC rotated standing pasta extruder to avoid blocking handsink.
Note: EHS observed warewashing area handsink with no paper towel in towel dispenser at time of inspection. Single service absorbent wiping cloths were stored on top of paper towel dispenser. PIC and sous chef replaced paper towels from readily available supply to provide better hand drying device. |
|
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 six (6) containers of previously frozen, chopped steak tartare portions stored above Parmesan wedge in mini RIC. CDI - EHS rotated steak to lower portion of shelving in RIC to prevent potential contamination. EHS provided storage order guides for WIC and reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately six (6) unlabeled granular spice bin or shakers throughout kitchen, including salt and pepper bins at front prep lines, and chip salt shaker at spice rack. CDI - Facility was in the midst of shift change labeling and sanitization procedures during inspection; all unlabeled spices were labeled prior to end of inspection. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed two (2) bins of produce (avocados and pomegranates) in WIC stored as washed produce with stickers still attached. Remove stickers and sticker residue during washing process. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed one (1) container of tasting spoons stored approximately half of the tasting spoons with lip contact surface stored exposed. CDI - EHS donned glove and inverted exposed spoons to prevent potential contamination by hands. |