|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing knives in handwashing sink. CDI- Employee was asked to go to 3 comp sink for dish cleaning. Employee educated on process. |
|
18
|
3
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed no corrective action for fish that did not make time/ temp parameters for 135F-70F within 2 hours. CDI- Discarded. Logs recorded that the fish was at 74F after 2 hours of cooling. EHS educated PIC on par cooking procedures. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the line for use unwashed. CDI- Avocados taken to be washed. |
|
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 dish machine dispensing too much soap, overflowing and leaking water everywhere. maintenance had already been out to service machine earlier and will return for a fix.
4-502.11(A) Maintain utensils in good repair. Observed iron mini pans rusted. Replace |