|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.14 Post a handwash sign at each handsink.
Observed employee use handsink to soak towels during inspection. Observed front handsink void of handwashing sign.
CDI - Towels removed from sink. REHS educated on proper handsink usage. REHS provided handwash sign.
0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed deli slicer caked with food debris during inspection. PIC broke down and recleaned. Observed sanitizer dispensing at 0ppm during inspection. Maintenance contacted during inspection. Facility to utilize single service items until repair.
72 hour VR required.
1.5 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed chicken stock cooling since 1/28/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Chicken stock voluntarily discarded.
1.5 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed two containers of milk in RIC without dates indicating the date they were opened. Observed sliced salami in deli case baring prep date of 1/21/26.
CDI - PIC verified milks had been opened on 1/28/29. Salami voluntarily discarded.
Repeat. 1.5 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed chicken stock cooling overnight while in a large, deep pot in WIC. Chicken stock did not meet 41F.
CDI - Chicken stock voluntarily discarded. REHS suggested alternative cooling methods.
Repeat. 1 pt. Risk Control Plan to be discussed if no improvement by next inspection.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 various containers of food being stored on floor in WIC and deli case area during inspection. Ensure all food is stored at least 6 inches off the floor at all times.
0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 heavy food debris buildup on bottom of deli case and RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
0 pts. |
|
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.
Observed employee food being stored in conjunction with customer food, baring no label identifying it as employee food. Ensure all employee food is stored in a manner that does not promote the contamination of customer foods.
0 pts. |