|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. OBSERVED HAND SINK INACCESSIBLE BECAUSE IT WAS BEING USED TO COOL CHICKEN BREASTS. CDI REMOVED TO REACH IN COOLER
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. |
|
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 OBSERVED RAW CHELL EGGS STORED OVER COOKED FOCACCIA BREAD. CDI- REORGANIZED
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf OBSERVED FACILITY BATCH COOKING AND COOLING HOT FOODS. NO VIOLATION FOR FAILING TO MEET COOLING PARAMETERS. SEE GENERAL COMMENTS |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED OPEN RACKS OF COOKED CHICKEN COOLING ON HAND WASH SINK. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf OBSERVED PIC UNABLE TO PROVIDE A MAX TEMP CAPTURING THERMOMETER. VR |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. OBSERVED FACILITY HS EXPANDED ITS KITCHEN FOOTPRINT BY CONVERTING APPROVED DRY STORAGE TO FOOD PREPARATION. SEE GENERAL COMMENTS |