|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed handsink on front line blocked by cart during inspection. CDI - PIC moved to appropriate location.
0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw steak being stored above RTE foods in noodle prep during inspection. CDI - steak moved to bottom of prep unit.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods throughout various units in main prep area holding above 41F during inspection. See temperature chart. CDI - Foods that had been in unit for longer than two hours voluntarily discarded. Items in units for less than two hours moved to WIC to cool.
Repeat. 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
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 cooked pork in noodle prep with a prep date of 5/12, cooked chicken in fry prep with a date of 4/24, cooked pork in fry prep with a date of 4/26, cooked pork with no thaw date in wok prep, and cooked rice in WIC with date of 6/4 despite being cooked on 6/3. CDI - cooked pork in noodle prep and fry prep, and cooked chicken in fry prep voluntarily discarded. Cooked pork in wok prep properly labeled with thaw date of 6/3. Rice relabeled with correct date. Facility has history of date marking violations. EHS to make long term compliance visit.
1.5 pts.
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 . |
|
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 cooked rice cooling from ambient since 1:20 being cooled while in a deep, sealed plastic container stacked under other plastic container in WIC. Rice was not cooling hastily. CDI - Rice was moved to shallower pans and unstacked to hasten cooling.
0.5 pts.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed container of cut celery being stored inside of a container of cut cabbage with the bottom of the celery container in direct contact with the cut cabbage. Ensure food is stored in a manner that does not promote cross contamination. CDI - Celery container removed from cabbage.
0 pts. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed multiple handsinks not provided with nearby trash cans during inspection. Ensure all handsinks are provided with trash cans to promote proper handwashing.
0.5 pts. |