|
15
|
0
|
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 one open box of raw breaded shrimp stored above mozzarella sticks in one door freezer. CDI- items rearranged. Points not taken due to significant improvement; all other items in facility properly stored. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use pesticides approved for use in commercial food service only.-P. Observed bottles of pesticides listed for household use only. PIC stated that product is used on floors and baseboards only. CDI- PIC will discontinue use and obtain commercial pesticide as needed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce in deep containers of water in walk in cooler at 54F that were cut prior to lunch service. Lettuce decreased to 52F after 30 minutes. CDI- Lettuce was drained and placed in uncovered bus tubs in walk in. Observed decreasing in temperature to 48F after 30 mins.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean cutting boards stored behind faucet of food prep sink. Store on shelf so not exposed to splash from sink usage. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving under prep tables lined with aluminum foil and with some food debris/residue. Remove foil and properly clean shelving. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose with spray nozzle attached and laying in sink submerged in sanitizer basin at 3 compartment sink. Backflow preventer required at can wash if spray hose is to remain connected. CDI- spray nozzle detached. |
|
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. Observed cleaning needed for wall behind and on side of cook line. Observed cleaning needed for ceiling around vents. |