|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at rear handwashing sink near three compartment sink. CDI - Handwashing signage was provided by regulator. -REPEAT- -2 points- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef and raw ground sausage stored above beef steak and pork chops in reach in cooler. CDI - PIC corrected storage order. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced ham, and cut iceberg lettuce cold holding at temperatures between 47F and 55F in flip top cooler. Sliced tomatoes and sliced ham were in shallow pans while iceberg lettuce was overstacked. CDI - PIC exchanged shallow pans for deep pans and reduced volume of iceberg lettuce. Items were placed in reach in cooler to cool to 41F or less. PIC has been advised to conduct frequent temperature checks of cold/hot holding equipment and TCS foods. -REPEAT- -1.5 points-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed kitchen knife stored in crevice between flip top cooler and cold holding equipment. Store utensils on clean portions of food preparation tables or cooking equipment. -0 points- |
|
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 food build up and resudes on floor of walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points- |