|
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. Observed wet wiping cloths hanging from hand washing sink and metal whisk stored directly inside hand washing sink. CDI - PIC moved wiping cloths to sanitizer buckets and metal whisk to 3-comp-sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at 2 out of 3 hand washing sinks. CDI - PIC obtained rolls of paper towels. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with food and encrusted debris build up. CDI - PIC instructed employee to have microwave cleaned.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed several metal serving/stirring spoons stored in Styrofoam cup with soiled water since yesterday. CDI - PIC discarded cup and placed serving/stirring spoons at 3-comp-sink.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT
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 several secondary squeeze bottles and metal shakers without any form of identification. CDI - PIC labeled a container where items will be held.
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 two condiment stations with portioned cups without any form of identification. CDI - PIC label condiment holder(ranch,ketchup,mustard,bbq sauce,tartar sauce,cocktail sauce.) |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with metal and rubber bracelets on wrist. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several dry spices/herbs with single service cups used to scoop out ingredients. CDI - PIC removed all single service portioned cups from original containers. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 several plastic and metal containers stored clean above 3-comp-sink with stickers and adhesive still attached. CDI - PIC moved items to 3-comp-sink to be W/R/S.
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 and build up inside RIF and door gaskets.
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 and build up along the inside frame of the flip top unit. Increase frequency of cleaning units.
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 encrusted food debris on backsplash of cooking equipment(fryers). |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed overall detail cleaning throughout kitchen area especially around cooking equipment and hard to reach areas. Increase frequency of cleaning. |