|
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 raw beef and raw chicken stored over large container of onions and sauces in the WIC. Ensure that all raw animal food is stored below all RTE foods. -CDI- PIC adjusted storage order in WIC so that raw animal food was no longer stored over RTE foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 door freezer accessible to
customer dining room. It was not locked today. -CDI- PIC locked the 2 door freezer |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being used as a scoop in prep top stored directly a top foods. Ensure that in use utensils where hands make contact with the whole utensil are not used as scoops and that they are not stored in direct contact with food. -CDI- PIC removed bowl from prep top. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed buildup of soil and and debris present on the external surfaces of cooking equipment adjacent to the hand sink.
Ensure that facility non-food contact surfaces and equipment are cleaned and maintained as clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 floors and walls behind equipment on cook line adjacent to the hand wash sink in need of cleaning. With a build up of residue and soil present in these areas.
Ensure an increase in cleaning frequency and thoroughness. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee food in the stand up RIF above patron food. Observed employee food in the WIC scattered amongst patron food. Ensure that there are designated areas for employee food and that designated areas are separate and apart from patron food. |