|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - no paper towels available at kitchen handsink. *CDI - PIC provided paper towels.
No increase to point deduction due to large improvement from previous inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
*REPEAT* 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Cooked chicken breast and diced cooked chicken without date marking. *CDI - PIC voluntarily discarded items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Squeeze bottles of sauces without labels to properly identify contents within. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
*REPEAT* 6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Door near kitchen behind bar propped open during inspection. |
|
49
|
0
|
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 - Food debris build up in single door RIF. Clean frequently to avoid build up and possible contamination. |