|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed multiple employees use bare hands to portion out and dispense cut raw broccoli and canned vegetables during inspection.
CDI - REHS intervened and educated PIC and staff on proper utensil and/or glove usage. Staff donned gloves. All broccoli immediately cooked, canned vegetables voluntarily discarded.
2 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed multiple dented cans being stored in conjunction with unadulterated cans on dry storage shelf. Observed dented can in WIC that had been opened and used during inspection.
CDI - Cans on dry storage shelf removed to be returned. Opened can voluntarily discarded.
Repeat. 2 pts. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 food items baring prep date of 3/9/26 despite PIC stating they had been prepped on other days. PIC stated that staff will date food with the dates they are removed from WIF and/or placed in prep unit. Observed opened container of milk in WIC with a best by date of 3/4/26. Milk was malodorous.
CDI - REHS educated PIC on proper date marking procedures. All incorrect dates corrected. REHS informed PIC that this practice may not be allowed in future inspections. Milk voluntarily discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed two containers of sauce being stored on floor in WIC during inspection. Ensure all foods are stored at least six inches off the ground at all times.
0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee portioning out foods without donning proper hair restraint during inspection. Ensure all foods handling staff don proper hair restraints while handling customer foods.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
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 various prep tables rusting throughout kitchen during inspection. Repair or replacement necessary. Observed unsealed piece of wood being used as a staging shelf for to go orders. Sealing or replacement necessary.
0.5 pts. |