|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands between tasks and turn off handsink with barehands. CDI - EHS corrected PIC and prior to returning food prep, observed proper handwashing by PIC. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) uncut red pepper placed on relatively clean shelving of walk in cooler (WIC.) CDI - EHS donned gloves and placed pepper in readily available clean metal bin. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed one (1) portion of TCS, non date mark exempt food (Housemade pasta salad) with no date label. Per conversation with PIC, chicken had been prepared on 10/1, four days prior. CDI - PIC wrote date label on wrapping. REPEAT.
Note: No escalation in point deduction due to noted improvement; no other non date mark exempt foods were observed without marking or labeling or held beyond its maximum hold time of 7 days.
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
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
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 one (1) bottle of household pesticide (fire ant powder) stored at chemical storage. Per conversation with PIC, pesticide was most likely left within kitchen by custodial staff. CDI - EHS removed bottle from establishment interior. REPEAT. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed PIC preparing food (cooking and plating chicken tenders) with no effective hair restraint. REPEAT.
Note: No escalation in point deduction due to some noted improvement from previous inspection; PIC was observed with no jewelry on arms or hands during preparations. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water reaching a maximum of 72F during inspection at three compartment sink. A verification will occur no later than 10/15/2026. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed minor spray from left faucet at three compartment sink when turned on. Service as needed. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster doors open during inspection. CDI - Door was closed prior to returning to interior premises. REPEAT.
Note: No escalation in point deduction due to some noted improvement from previous inspection: dumpster was observed in good repair with drain plugs and lids were closed at time of inspection. |