|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed PIC touch cut cabbage and cooked chicken wings with bare hands during inspection.
CDI - Both items voluntarily discarded.
0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed cooked noodles cooling since 8/12/25 and cooked chicken cooling since 8/11/25 in WIC holding above 41F during inspection. See temperature chart. Observed shredded cabbage prepped at 10:30am that had not yet been placed in temperature control to begin the cooling process by 2:00pm.
CDI - PIC voluntarily discarded all items.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cooked chicken and cooked noodles cooling from previous days while stored in deep, covered plastic containers in WIC. Both items had missed cooling window. Observed shredded cabbage prepped at 10:30am in a deep plastic container that had not been placed into temperature control by 2:00pm to begin the cooling process. PIC stated standard cooling procedures utilize sheet trays in the WIC to encourage hasty cooling. PIC does not believe chicken or noodles were cooled in this manner, but could not confirm due to their absence during this process.
CDI - All items were voluntarily discarded.
0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back kitchen door left ajar during inspection.
CDI - Door closed.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed heavily damaged cutting board being stored as clean during inspection. Repair or replacement necessary.
0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed various employee foods and beverages being stored above and in conjunction with customer foods and service utensils during inspection. Ensure all employee foods are stored in a manner that does not promote contamination of customer foods, beverages, or service utensils.
0.5 pts. |