|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P REHS observed a small container of peas and carrots being stored directly on top of raw onion in prep top. Observed approximately five (5) loose green peppers directly on shelves of WIC. CDI - Container of vegetables was placed in lower storage, away from exposed food. Peppers were placed back into available cardboard. REPEAT
Note: No escalation in point deduction due to improvement from previous inspections; no improper storage order of raw animal foods or ready to eat foods was observed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (plating rice) with no hair restraint. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed preparation of broccoli (chopping into portions at cutting board) directly from cardboard box without first washing in prep sink. Per conversation with PIC, broccoli is washed after cutting. CDI - EHS observed rinsing of cut broccoli. Wash fruits and vegetables prior to cutting. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) set of tongs held in food container within crepe drawer (noodles) with handles contacting food. CDI - PIC rotated tongs outside of container without making barehand contact.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in-use utensils (rice scoops) resting in water between uses at approximately 70F. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) washed and sanitized metal trays stacked clean that while wet. CDI - Clean pans were separated out to allow for improved air drying. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one (1) dumpster with missing drain plug. Contact landlord and/or waste management company to replace missing drain plug. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed approximately five (5) flattened cardboard boxes stored on floors of cook line. Utilize non absorbent materials at flooring and non food contact surfaces. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) portions of employee food (unwrapped fish and packaged sausage corn dogs) stored above food held for resale in reach in freezer. CDI - PIC rotated personal food to lower storage level. |