|
6
|
0
|
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 on shelf above prep table and on shelf above seasonings, Do not store employee drinks where they can potentially contaminate food. 0 pts. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee went from breading raw chicken to tossing cooked chicken without washing hands in between. Employees must wash hands when going from preparing raw animal foods to ready to eat foods. CDI - Employee educated and he washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Steel wool observed in handwashing sink. Do not use handwashing sinks for any purpose but hand washing. CDI - PIC removed steel wool. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Front handwashing sinks for any does not have paper towel dispenser. Back hand washing sinks for any had dispenser but no paper towels. Hand sinks must be equipped with paper towels. CDI - PIC refilled dispenser and placed roll of paper towels by front handwashing sinks. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Robot coupe blade had visible cabbage pieces on it but it was stored as clean. Food-contact equipment and utensils must be washed, rinsed and sanitized after use. CDI - PIC put blade by 3-compartment sink to be re-washed. 0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 1 chicken wing in batch measured 135F after cooking. Raw chicken must be cooked to at least 165F. CDI - Cook placed wing back in fryer and cooked it to 175F. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has quat test strips. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse on top of peanut butter container. Keys directly beside to-go salad boxes. Store personal items in a separate location. 0 pts. |