|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
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 employee beverages stored on prep tops throughout facility. CDI - Items were moved to designated employee beverage container. Beverage container was stored above to-go containers and wrapping. Storage bin was moved to bottom shelf. |
|
15
|
0
|
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 flat of raw shell eggs stored above Vanilla Beschamel sauce in cooler. CDI - Storage order rearranged. - 0 -
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being washed at 3 compartment sink with QUAT sanitizer reading 50ppm. CDI - QUAT sanitizer was refilled. Dish washing resumed with QUAT reading 200ppm. Any dishes that were W/R/S were placed on drain board to be re-washed. - 1.5 -
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top reading above 41F. Lid was removed from PT. CDI - Lid was placed back on. EHS observed several prepped food items various coolers and prep tops between 41-45F. Most foods were prepped less than 4 hours ago. Items were uncovered to allow cooling. All food items were dropping by the end of inspection. - 1.5 -
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few wet stacked items. CDI - Separated. |