|
10
|
0
|
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 handsink by three comp blocked by trashcans multiple times throughout inspection.
CDI - PIC removed. Staff educated on maintaining access to handsinks at all times.
0 pts. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed washed produce being stored below unwashed produce in WIC. Ensure all washed produce is stored in a manner that keeps it protected from possible contamination.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various items in RIC holding above 41F during inspection. See temperature chart. Ambient in unit 53F-55F. Maintenance contacted during inspection. All out of temperature foods held in unit for longer than four hours voluntarily discarded. All in temperature foods, and foods held in unit for less than four hours moved to WIC.
72 hour VR required.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 cut chicken in RIC with a date of 6/9/26, despite PIC stating it had been cooked on 6/8/26. Observed oat milk with an open date of 5/28/26 in coffee lowboy during inspection.
CDI - Date on chicken corrected. Staff educated on proper date marking for items cooked in house. Oat milk 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 garlic aioli being cooled in a deep, covered plastic container in WIC during inspection. Aioli had been prepared from ambient, and needed to drop an additional 10F within just over an hour to achieve compliance.
CDI - Aioli uncovered, placed in an ice bath, and periodically stirred. Aioli achieved 41F by 12:15pm.
Repeat. 1 pt.
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 . |