|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed food employee wash hand and did not use a paper towel barrier to turn off the faucet and prevent hands from being contaminated.
CDI - PIUC intervened and employee washed hands properly. |
|
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 hand sink with no paper towel.
CDI - Paper towels added to the hand sink. |
|
15
|
1.50
|
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 raw beef stored above been sprouts and carrots inside the WIC.
CDI - Storage order was rearranged
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed multiple food employees work with raw meat, rinse gloves and sink and return to working with Ready-to-eat food items with no hand wash or glove change.
EHS and PIC intervened and employees washed hands and changed gloves. |
|
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 to-go rice at 131F.
CDI - Rice was removed from service.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw beef, crab, fish cakes, chopped cabbage, Tofu, kimchi, short rib, squid, and raw shell eggs held above 41F inside the 2 door RIC.
CDI - All items placed inside the RIC from WIC and Prepped for service were moved back to the WIC.
Items such as chopped cabbage, tofu, crab, kimchi, and squid were voluntarily discarded.
Refrigeration repairman on-site before the end of the inspection.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed can of Hot shot pesticide on the floor below the prep table near the dish machine.
CDI - Residential Pesticide removed. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
Observed rice cakes and portioned/packaged squid in the grab n go coolers with no labeling.
EHS will follow-up. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed pests crawling on floor near the entrance of the kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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 food for employees stored in grab n go coolers with food for customers.
CDI - Food was removed. |