|
10
|
0
|
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 - Spatula and knife stored in basin of Handsink. *CDI - PIC removed and educated food employee on proper use of a handsink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw shell eggs stored above milk. *CDI - PIC moved eggs to bottom shelf.
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 |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - 2 Boxes of food stored directly on the floor in WIF. *CDI - PIC removed boxes from the floor storing them on the shelving in WIF. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets at 50ppm, PIC stated that they filled up the sanitizer buckets this morning at 6am. *CDI - PIC refilled buckets which tested at 200ppm. EHS advised changing out sanitizer in buckets every 2 hours to keep sanitizer at proper concentration.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer buckets stored on prep top surface. *CDI - PIC placed sanitizer buckets onto lower shelf removing the possibility of chemical contamination. |