|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed handsink in women’s room not baring proper handwashing sign. CDI - EHS provided.
0 pts. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed and labeled to be held for credit.
1 pt. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed multiple containers of food in WIC being stored without proper protection from contamination. Ensure all food is covered while in storage.
1.5 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed various food contact utensils being stored as clean while visibly caked with food reside. CDI - Items placed in dish pit.
0 pts.
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
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed wonton soup broth in steamwell holding below 135F during inspection. PIC stated it had been in steamwell for less than two hours. CDI - Broth reheated to 165F.
0 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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed smoked mackerel in sushi prep and raw shrimp in fryer prep holding above 41F during inspection. See temperature chart. CDI - Mackerel voluntarily discarded. Shrimp moved to WIC.
0 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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw chicken being thawed in prep sink under running water with a temperature of 72F. Chicken temperature 59F. PIC stated it had been thawing for about an hour. CDI - Chicken removed from prep sink and placed in WIF to rapidly cool.
0.5 pts. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting board in back prep area with deep grooves and heavy damage to cutting surface during inspection. Resurfacing or replacement necessary. Observed wooden dowel with multiple bent nails protruding through being stored in conjunction with clean utensils during inspection. PIC stated that employees use it to agitate and remove foods from the fryer. CDI - PIC voluntarily discarded utensil.
Repeat. 1 pt. |