|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on prep tables and on shelving above ready to eat food. CDI - Drinks were discarded. -REPEAT- -0.5 points- |
|
10
|
1
|
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 cleaning equipment stored in kitchen handwashing sink. CDI - Items were removed by regulator.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at kitchen handwashing sink. CDI - PIC provided hand soap -1 point- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked rice, diced tomatoes, shredded cheese, and mixed vegetables cold holding in flip top cooler at temperatures between 45F and 54F. Observed portioned containers of salsa cold holding in reach in cooler at temperatures between 49F and 52F. CDI - Flip top cooler was taken out of service and PIC voluntarily discarded items. Portioned containers of salsa in rear of reach in cooler were holding at 41F or less. PIC discarded salsa with temperatures above 41F. PIC has been advised to conduct frequent temperature checks and to reduce the number of portioned containers of salsa in reach in cooler in order to maintain TCS foods at 41F or less. -1.5 points-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of hydrogen peroxide stored on shelving above raw onions. CDI - Hydrogen peroxide was moved to designated first aid area. -0 points- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -REPEAT- -0.5 points- |