|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drinks observed on prep tables during inspection. Store employee drinks in a separate area. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Wet towel observed in hand washing sink. Do put items in hand washing sinks. Only use hand washing sinks for hand washing. CDI - Employee removed towel. 0 pts. |
|
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 Container of raw chicken stored on shelf above ready-to-eat foods in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee moved raw chicken to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 45-48F (birria, salsa, green salsa). TCS foods in cold holding shall measure 41F or less. PIC discarded all TCS foods that were in walk-in cooler. VR - Verification required within 3 days that walk-in cooler is repaired.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
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. Small cups observed in containers of salsa in walk-in cooler. Do not use cups as utensils. Utensil must have a handle and the handle must be stored above the food. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Walk-in cooler is holding at 45F. Repair walk-in cooler. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 1 domestic refrigerator in use in establishment. Replace with ANSI commercial refrigerator. REPEAT |