|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf - No soap observed at hand sink nearest WIC upon EHS arrival. - CDI - PIC restocked soap at hand sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per PIC, slicers are only broken down to be washed, rinsed, and sanitized once at the end of the day and are sprayed with sanitizer and wiped down every 3 hours. Slicers must be cleaned at the three compartment sink at least every 4 hours. - CDI - Education provided. Employees began breaking down slicers to be cleaned at the three compartment sink.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed multiple packages of rotisserie chicken holding below 135F in grab-n-go unit (see temperature chart). Observed lightbulbs out on unit. Repair. PIC voluntarily discarded products holding below 135F. - VR - Verification required within 3 days to ensure unit has been repaired.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various packages of deli meats and cheeses holding above 41F in boars head grab-n-go unit (see temperature chart). Ambient temperature of unit read 42F. PIC voluntarily discarded products holding in unit more than 4 hours. - VR - Verification required within 3 days to ensure unit has been repaired.
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 |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. - REPEAT - Observed various squeeze bottles and shakers of condiments and spices lacking labels. Label.
*NOTE: Point deduction not increased due to improvement noted since previous inspection. Full points will be taken at next inspection if issue persists. |
|
49
|
1
|
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. - REPEAT - Observed food residue and debris buildup on sliding doors and tracks underneath sandwich prep station and on display cases. Clean and increase cleaning frequency to maintain clean. |