|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed one (1) of two handsinks (handsink adjacent to seafood ice display) out of service due to ongoing remodel within department. Employees were observed switching gloves and washing hands as necessary at the available hand sink. A verification will occur no later than 08/31/2024.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at either sink due to ongoing remodeling. CDI - EHS provided replacement handwashing stickers to be applied to walls. |
|
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 REPEAT
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. REPEAT
Observed speed rack of trays within WIC with multiple points of improper storage order (burger patties stored above whole muscle steak, kabob veggies and RTE sauces stored below chicken kabobs, etc.) CDI - EHS reviewed storage order with PIC and rearranged speed rack.
Note: No escalation in point deduction due to improvements from previous inspection; storage order violations were limited to one speed rack within WIC; points of sale and WIC shelves were in good order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor residue on one (1) ice paddle stored at flaked ice machine. Clean utensils and equipment as needed to remove residue. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed dead thermometer within department at start of inspection. CDI - PIC provided replacement thermometer from supply. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) spray bottle of water on speed rack in prep room with no label. CDI - Food employee verified contents of spray bottle and EHS affixed label to bottle. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 multiple chipped wall tiles in prep due to ongoing remodel. Observed ceiling tiles above meat and seafood displays missing. Plastic tarps and covers are being utilized to prevent potential contamination of food and food prep areas. |