|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed team member who handles both raw and ready to eat foods on the main line place steak on the grill and change gloves without a handwashing in between and touching ready to eat tortillas CDI- Educated during the inspection. PIC had team member to rewash their hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety
Observed shelled eggs stored inside of prep unit over the fill line at a temperature of 53F. CDI- Shelled eggs were discarded during the inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 no foods inside of prep unit with dates attached to specify the days foods were prepared. CDI-Foods were labeled during the inspection.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed chemical in secondary spray bottle without label attached. CDI- Labeled during the inspection. |
|
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 foods stored in the walk in cooler attempting to cool in bulk amounts. Ensure that foods are vented or broken down in to smaller portions to cool at a faster rate. CDI- Refried beans were vented and divided in smaller containers. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice wand stored directly on card board.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed ice scoop handles making contact with ice in ice bin. Both were removed during the inspection. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed pipes under the 3 comp sink leaking water. Recommend to repair. -0- |