|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels or alternate means of hand drying at handwashing sink next to cook’s line. CDI - Towels were supplied by PIC. - 1 - |
|
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 raw sausage stored above lemons and salad dressings. CDI - PIC moved sausage to location where proper storage order is achieved. - 1.5 -
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
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 Observed yellow rice date marked 12/31. CDI - PIC voluntary discarded item. Points were not escalated at this time due to limited number of out of date items compared to correctly dated items. - 1.5 - REPEAT
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 . CDI |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed glasses and metal pans wet nested after wash/rinse/sanitize. EHS recommended pyramid stacking for pans and leaving glasses in racks until dry before stacking on shelf. - 0.5 - |