|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food handler touching cooked fried chicken and placing into a container. CDI - PIC discarded the chicken and had a conversation with the food handler on the proper way to handle ready to eat food.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being used as a scoop in food items in the reach in cooler next to the cookline. Provide a scoop with a handle to prevent touching the food with your hands. REPEAT |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal, plastic containers and cups wet stacked. Allow to air dry. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 single service containers under prep table with the food contact surface facing upward. CDI - PIC inverted to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed ice starting to build up on the meat walk in cooler condenser. Remove the ice. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 dry storage and walk in cooler shelving with build up of food debris. Observed shelving throughout with debris and residue. Special focus should be on shelving with clean equipment and dishes stacked. REPEAT |
|
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 floors in storage areas accumulating food debris. Clean
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. Observed low grout lines near cook line, and cracked floor tiles near back door. Repair. Observed caulking at all food prep sinks deteriorating. Recaulked and seal. Observed wall at the vegetable food prep paint peeling. Repaint.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed damaged oven behind the restaurant. Remove to prevent attracting or harboring pests. |