|
3
|
4
|
Food: properly prepared, handled, packaged, and identified |
No |
No
|
No |
Methods such as shallow pans, agitation, quick chilling or water circulation external to the food containers shall be used to cool large quantities of potentially hazardous food. 15A NCAC 18A .3306 (g) (2). Observed tightly wrapped gravy and slaw. Keep foods > 45F vented to heat can readily escape. Observed large ice crystal in ziplock bag of cooked/cooled sausage, properly cool before sealing packages.
Raw meat, poultry, and eggs shall be stored beneath and/or separate from other foods to prevent contamination. 15A NCAC 18A .3306 (e). Observed shell eggs stored above ready to eat foods. |
|
5
|
4
|
Food: protected at all times according to these rules |
No |
No
|
No |
Keep all food stored above the floor in a manner that protects the food from splash and other contamination. 15A NCAC 18A .3306 (c). Observed cases of food stored on floor and on shelving only a couple inches above the floor. |
|
23
|
4
|
Toilet and lavatory facilities: soap, disposable towels or approved hand-drying device; lavatories free of storage |
No |
No
|
No |
Disposable towels shall be provided at all hand washing sinks. 15A NCAC 18A .3318 (d). Observed no paper towels in dishwasher area of kitchen. |
|
31
|
3
|
Storage: facilities provided for proper storage kept clean |
No |
No
|
No |
Shelving or other storage shall be provided for orderly storage of supplies and equipment and constructed in a manner to facilitate cleaning. 15A NCAC 18A .3320 (a). Observed facilities storage rooms need more shelving to keep items organized and above the floor. |