|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed accessibility hand sink in male restroom without soap. CDI - PIC provided soap from readily accessible supply. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
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. EHS observed one (1) package of ground beef stored under ground turkey at retail cooler shelves. Observed one (1) box of ground beef chuck stored above whole muscle meat on WIC shelves. CDI - Storage order was adjusted by PIC and department manager at points of storage and display. EHS provided storage order charts for reach in units and WIC to PIC. REPEAT
Note: No escalation in point deduction due to observed improvement from previous inspection; no ready to eat food was observed at risk of contamination, and fewer portions of raw animal food were improperly stored.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 cart of raw animal foods held at ambient temperature for extended period of time during restocking. Observed two (2) packages of chicken placed from cart to grab n go cooler at above 41F; all other items were at 41F or below.. EHS observed minimal cooling from grab n go cart. CDI - Department manager rotated cart and chicken packages to WIC for corrective cooling. EHS observed all products at 41F or below prior to end of 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) wedge knives stored between knife case and wall. CDI - Knives were rotated to wash basin of 3 compartment sink for corrective cleaning. |