|
15
|
3
|
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 - Observed 4 cartons of raw shelled eggs stored directly on top of carrots in the WIC. REPEAT.
CDI - PIC relocated eggs.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a metal insert container of 6 egg rolls stored in the clear door RIC at the front counter area at 46-47F. PIC was unable to pinpoint how long it had been out of temperature.
CDI - PIC voluntarily discarded.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a large clear plastic container of shredded cabbage in the WIC that was not provided with a date mark. PIC stated the bin was from yesterday (3/12/25). REPEAT.
CDI - PIC date marked cabbage.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 a container of “RAID” ant and roach killer stored on a shelf in the back kitchen area. This item is not approved to be used in commercial settings.
CDI - Voluntarily discarded. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a stack of clean metal insert containers wet nested on the drain board of the 3 compartment sink.
CDI - Dishes separated to allow for air drying.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a bin of clean backup lids and containers stored directly underneath the sanitizer basin and drain lines of the 3 compartment sink. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed single service jugs cut in the shapes of scoops to be reused stored throughout the facility. PIC was informed that they are not allowed to make their own scoops out of old soap jugs or food containers.
CDI - PIC voluntarily discarded makeshift scoops. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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 the wire storage racks in the WIC and the small storage rack adjacent the mop sink to be covered in a heavy accumulation of rust.
4-501.11 Maintain equipment in good repair. - Observed a metal bowl being used to catch excess syrup from a broken soda system line. REPEAT.
- Observed a lid to a large plastic bus bin with both handles broken off and a large crack down the side. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed a buildup of grease and food debris on the exterior surfaces of both cookline flattop grills. REPEAT. |