|
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. Observed a few employee beverages on prep tops / shelving above food items and cleaned equipment throughout facility. CDI - Drinks removed. - 0.5 - |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from dish area hand sink. CDI - Paper towels installed.
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 at bakery/meat area blocked by boxes and PIC doing prep. Maintain hand sink accessible at all times.
- 1 - |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE foods in RIC and WIC. Rearrange to : Washed produce & ready to eat foods -> unwashed produce.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb over RTE food items in prep unit. CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed strombolis hot holding at 101F. Observed red sauce holding 127F. PIC stated items are only kept through lunch and then discarded. Facility will hold items on TPHC. Facility was already marking with time of removing from hot hold. PIC was given TPHC form for items held on TPHC. - 0 -
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 |
Yes |
No
|
No |
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. Observed ice cream and bakery utensils stored in containers of 80F water. CDI - Containers were emptied. - 0 - |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed containers of single-service items stored on the floor throughout. Maintain items at least 6” off the floor. - 0 - |