|
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 employee wash hands and use bare hands to turn off faucet before attempting to return to handle food. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet before donning gloves to return to handle food. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed cartons of raw shell eggs being stored on shelf in prep reach in cooler above a carton of pasteurized liquid eggs. CDI: EHS re-arranged items to proper storage order. REPEAT. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed concentration level of approx. 150ppm of quat sanitizer in 3 compartment sink. CDI: Employee refilled sanitizer in 3 compartment sink which measured 400ppm. REPEAT. |
|
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 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 . Observed a container of hash browns being held in prep reach in cooler at 44F and a container of sun dried tomato spread being held in prep flip top cooler at 45F. CDI: Employee voluntarily discarded both items. REPEAT. Points reduced to half due to improvement in cold holding since previous inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a flying insect in prep area. Keep premises free of insects. REPEAT. Points reduced to half due to improvement since previous inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths being held on prep counter. CDI: Wiping cloths were placed in sanitizer bucket. |
|
55
|
0.50
|
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 several tiles with worn away grout throughout kitchen and a missing panel on wall next to prep counter closest to bagel oven. Replace missing panel and grout between tiles. REPEAT. Points reduced to half due to multiple violations on previous inspection. |