|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Chef wash hands and then turn off the faucet using their bare hands. *CDI - EHS washed hands showing chef proper hand washing procedures and to use a paper towel to turn off faucet. |
|
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- *Observed - Spring roll wraps stored below raw chicken. PIC stated they placed item there recently to thaw under refrigeration. *CDI - PIC placed spring roll wraps on separate shelf correcting storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Noodles and cut cabbage held on time without start and end times posted showing when items were removed from temperature control. *CDI - PIC stated that they do a complete dish and food held on TPHC rotation at 3pm so all dishes and food on TPHC are used from 11AM-3PM. PIC placed start and end times onto items. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Spring roll wraps and 2 boxes of raw chicken stored directly on the floor of WIC. *CDI - PIC removed items from the floor and placed them onto shelf. |
|
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 - Clean dish storage shelf soiled with debris build up. Space shall be maintained clean to avoid possible contamination. |
|
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 - Cleaning needed in hard to reach areas throughout the kitchen under 3 compartment sink, behind fryers, and under prep table to minimize build up. |