|
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 par cooked over-easy eggs stored above ready-to-eat foods in the bottom of the prep cooler. CDI - Items were voluntarily discarded. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Observed par cooked eggs without a policy or approval from the Health Department. 10-day verification required.
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed a plate of par-cooked over-easy eggs. PIC stated that if a customer orders an egg undercooked, it will be warmed up in the oven and served that way. Par cooked eggs shall not be served unless it reaches a final cook temperature of 145 degrees. CDI - Items were voluntarily discarded and establishment will discontinue par cooking. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed undercooked, over-easy eggs being offered on the menu. 10-day verification required. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with no labels. CDI - Item was labeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food with a bracelet on. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout the kitchen. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-use utensils shall be stored in one of the following ways: In water 135 degrees or higher, under running water, on a dry clean surface, or inside of the product with a handle sticking out. Observed mixers being stored in 76 degree water. Observed a cup being used to scoop flour. Repeat. |