|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the dishwashing area handwash sink to be obstructed from use by dishes in its basin.
CDI - Sink unobstructed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink adjacent the kitchen entrance to not be provided with soap at the time of the inspection.
CDI - PIC refilled soap dispenser. |
|
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 an insert container of raw shrimp stored directly above an uncovered bin of cut lettuce in the cookline lowboy refrigerator across from the flattop grill.
- Observed boxes of raw shrimp stored on the top shelf of the WIF above boxes/bags of frozen RTE items such as mozzarella sticks and boneless fully cooked chicken wings.
CDI - Storage order rearranged in both the lowboy refrigerator and the WIF, moving the shrimp to the bottom shelves of both units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed bottles of ibuprofen stored on the middle shelf of the wire rack adjacent the prep sink, directly above boxes of aluminum foil and single service gloves.
CDI - PIC moved medications to below front counter/register. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping cloths on the prep counters throughout the kitchen and no sanitizer bucket set up for the storage of wiping cloths.
CDI - PIC set up wiping cloth buckets. |
|
49
|
0.50
|
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 an accumulation of food debris and grime on the WIC racks, at the bases of the 2 lowboy refrigerators, and at the base of the RIF. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the faucet and handles of the 3 compartment sink to be leaking when the sink is in use. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the floors beneath the cookline equipment and racks throughout the kitchen to have an accumulation of food debris. REPEAT.
- Observed the ceiling tiles to have a buildup of dust surrounding the ceiling vents at the cookline. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone on top of the prep line cutting board at the beginning of the inspection.
CDI - Employee phone moved. |