|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed hot water unavailable at handsink during inspection. Ensure handsinks are able to provide 100F water. Observed plastic bags being stored in handsink during inspection.
CDI - PIC removed bags. REHS educated PIC on proper handsink usage.
0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various meats in WIC holding above 41F. See temperature chart. Ambient in WIC 40F. Staff had been stocking WIC with recently received order. Observed various items being held outside of temperature control for an extended period of time during inspection. All items observed to maintain 41F or below during inspection.
CDI - All items held outside of refrigeration moved to WIC during inspection. WIC door closed to allow all out of temperature foods to cool down. REHS and PIC discussed ensuring staff retain all TCS foods under refrigeration if they are not actively in use or prep.
1.5 pts.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer bottle with chlorine at an unsafe concentration. REHS unable to get accurate concentration reading due to concentrations being too high.
CDI - PIC diluted.
0 pts. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed bucket of seasoning being stored on floor in WIC and packaged raw ribs in WIF during inspection. Ensure all foods are stored at least 6 inches off the ground at all times.
Repeat. 2 pts. |
|
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.
Observed heavy food debris on bottoms of RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 1 pt. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed handsink leaking grey water during inspection. Repair necessary.
0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed many large cracks in flooring all throughout kitchen area during inspection. Observed many areas in facility with FRP missing or cracked. Observed areas of unsealed concrete flooring absorbing meat blood and drippings in main prep area. Observed various door frames made of unsealed wood. Repair and/or replacement necessary. Observed floors heavily soiled with food debris throughout kitchen. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 1 pt. |