|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) pan of RTE sausage in warehouse WIC with prep dates (removed from packaging, placed in pans) of 04/04 - 04/10. Per conversation with PIC, this was a typo due to change of month. CDI - Pan prep date was verified and relabeled with correct date label (05/04 - 05/10.)
Note: No escalation in point deduction due to noted improvement from previous inspection; fewer items were improperly dated or outside of acceptable date window.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) canister of butane fuel stored within container of sugar packets at server prep station. CDI - Butane was removed and placed at proper storage location by PIC. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) bin of frozen raw chicken packages in prep kitchen sink compartment thawing under running water at a temperature of 72F. CDI - PIC delegated task of rotating chicken to WIC to thaw under refrigeration. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed three (3) large doors open to beer garden seating. No air curtains, screens, or fly fans were installed so as to prevent pest entry. EHS observed no pest entry at time of inspection. EHS advises establishment to review permit restrictions pertaining to out door seating and open doorways to outdoor points of service. |
|
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) clean ice wands in warehouse walk in freezer stored directly on relatively clean shelving. CDI - PIC placed wands in available clean metal pan. Store ice wands wrapped in food wrap and/or held in food safe containers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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 racks within WIC and at dish storage with minor rust. Observed slightly lifted floor paneling within WIC. Replace, repair, or resurface equipment as needed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed minor underside leak at handwashing sink near prep kitchen grill. Repair as needed. |