|
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 all milks in coffee lowboy holding above 41F during inspection. See temperature chart. Ambient in unit compliant.
CDI - All milks voluntarily discarded. REHS advised using TPHC for milks during peak volume times.
Repeat. 3 pts. REHS to make follow up long term compliance visit.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed chevre cheese and queso cheese in sandwich prep baring dates of 7/15/26 and 7/16/26 during inspection. PIC stated those dates were incorrect, but could not verify if either item had been prepped within the last 24 hours.
CDI - Both items voluntarily discarded.
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: 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 |
Yes
|
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 cut lettuce cooling while submerged in water and stored in a deep, covered plastic container in WIC. Lettuce was holding at 80F after an hour of cooling from ambient.
CDI - PIC and REHS discussed proper cooling methods. Lettuce drained and moved to shallow, metal, perforated and uncovered pans to finish cooling process. Proper cooling rates achieved during inspection.
Repeat. 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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed various flies land on customer foods and food service utensils during inspection. All items observed contaminated discarded and/or properly washed. More frequent or thorough pest control necessary.
1 pt. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed multiple wiping cloth buckets being stored directly on floor during inspection.
CDI - Buckets moved to appropriate location.
0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed various pint containers stacked together while wet during inspection. Ensure all equipment and utensils are properly air dried before stacking.
0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee belongings being stored above food prep equipment during inspection.
CDI - Belongings moved to appropriate location.
0 pts. |