|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed a multitude of dented and bulging cans being stored in conjunction with unadulterated cans during inspection.
CDI - PIC removed adulterated cans.
0 pts. |
|
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 cooked pizza sauce cooling since 1/28/26 holding at 45F in WIC. Observed cooked pastas cooling from 200F since 12:30pm almost miss cooling window. Observed cooked broccoli in WIC not show change in temperature between recorded temperatures. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Pizza sauce voluntarily discarded. Cooling methods for pastas and broccoli changed. Cooling hastened. All items achieved proper cooling rates.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various dressings holding above 41F in dressing cooler. See temperature chart. Ambient in top of unit 46-47F.
CDI - All out of temperature dressings voluntarily discarded. Maintenance contacted during inspection. TCS dressings to be held in alternative location until repair. REHS to make long term compliance visit.
Repeat. 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
|
3
|
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 various TCS foods throughout kitchen baring prep dates ranging from 1/14/26 through 1/23/26 during inspection. Observed various foods throughout kitchen baring a discard dates eight days after prep date.
CDI - All out of date foods voluntarily discarded. All incorrect discard dates corrected. REHS coached staff on proper date marking.
Repeat. 3 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
|
0
|
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 pizza sauce cooling since 1/28/26 in WIC while in a deep, covered plastic container. Pizza sauce did not meet cooling window. Observed cooked pastas cooling while in plastic containers without agitation in WIC during inspection. Pastas would have missed cooling window without REHS intervention. Observed cooked broccoli cooling in WIC while tightly covered with plastic wrap. Broccoli did not show change in temperature between recorded temperatures.
CDI - Pizza sauce voluntarily discarded. Pastas moved to colanders in prep sink and covered with ice. Pastas achieved first cooling window. Cooked broccoli moved to sheet tray in WIC. Cooling hastened.
0 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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed multiple areas of unsealed wood throughout kitchen during inspection. Sealing necessary.
0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed a multitude of heavily damaged or cracked floor tiles all throughout kitchen during inspection. Repair or replacement necessary.
Repeat. 1 pt. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
6-303.11 Provide required lighting intensity.
Observed employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods. Observed lighting intensity in WIF around 4 foot candles. Repair or replacement necessary.
Repeat. 0.5 pts. |