|
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 employee touch trashcan with gloved hands then go to return to working with customer food. EHS intervened before food/equipment was handled and asked employee to change gloves. Employee removed singular glove, and went to don clean glove without washing hands in between. CDI - EHS and PIC had employee doff gloves, wash hands, and don clean gloves. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded strawberries and molded red bell peppers in WIC during inspection. CDI - PIC discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm lactic acid during inspection. CDI - PIC called maintenance. Unit repaired during inspection. Repeat. Points not escalated due to previous violation being corrected.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, corn salsa, shredded cheese, cooked peppers, diced ham, and diced turkey in salad/spud unit not maintaining 41F or below during inspection. CDI - all items were discarded. Repeat.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit in main kitchen area out of service during inspection. Removal, replacement or repair required. Observed rust on shelving units in WIF. Repair, replacement, or resurfacing required. |