|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unopened boxes of RTE pasteurized egg mix stored beneath two (2) boxes of unwashed uncut vegetables (peppers, mushrooms) other RTE food. EHS reviewed WIC and reach in unit storage order guides with PIC and deli manager.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed two (2) spray bottles of concentrated chemicals (sanitizer and degreaser) on storage racks above unopened bottles of cooking ingredients (sesame oil, etc.) CDI - Chemical bottles were relocated to lower shelving during food production. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed three (3) knives stored on heavily soiled magnetic knife block. CDI - Deli manager delegated task of cleaning knife block to employee. EHS rotated soiled knives to three compartment sink for corrective cleaning. Knife block was observed as clean prior to end of inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed four (4) stacks of single service articles (cake tray lids, to go boxes, etc.) throughout establishment with exposed food contact surfaces. CDI - EHS inverted unprotected single service articles to prevent potential contamination. |