|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF: Employees washed hands at food prep sink and 3-comp sink. CDI- discussion about where to wash hands with PIC. Hands were washed at hand sink thereafter. |
|
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: Raw beef, out of original container stored over RTE food in freezer. CDI- rearranged properly.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: pickled cabbage dated 12/28. CDI: Voluntarily discarded. Pickled cabbage only allowed to be held more than 7 days at 41.0 F if the State grants a variance approval for extended shelf-life. PIC will make cold pickled cabbage, allow to sit in refrigeration for 3 days, then sell retail for 4 days. Containers of pickled cabbage in facility must bear the same date. For example, the large bucket of pickles in the walk-in cooler must have the same date as the small pans in the prep cooler flip tops. Pizza sauce in the walk-in cooler must have the same date as pizza sauce in the pizza make table.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
49
|
0.50
|
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 build up of debris on food contact surfaces. Surfaces and handles of prep coolers sticky throughout facility. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor under grill badly damaged. |