|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee touch raw pork with bare hands multiple times during inspection. Employee stated pork was going to be cooked later in the day. Observed employee bump multiple bao with bare hands/wrist while handling the container they were stored in.
CDI - Bao voluntarily discarded. Pork cooked during inspection. REHS and PIC discussed encouraging glove usage even while performing tasks where it may not inherently feel necessary.
2 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS items in meat and veggie prep units holding above 41F during inspection. Ambient in both units above 41F. See temperature chart. All items held in unit for longer than four hours voluntarily discarded. All raw proteins and items held in unit for less than four hours or prepped within four hours moved to WIC. Maintenance contacted during inspection. Facility to hold items on time until repair.
72 hour VR required.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed raw pork thawing under running water with a temperature of 85F during inspection.
CDI - Pork moved to WIC to finish thawing. REHS educated PIC on proper thawing methods.
0 pts. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
Observed various self serve food items prepared on site void of labels outlining the aforementioned information. Addition necessary.
0 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a multitude of flies throughout kitchen during inspection. More frequent or thorough pest control necessary.
0 pts. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed various dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - PIC removed.
Repeat. 2 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy food debris build up on shelving unit next to main cook like. More frequent or thorough cleaning necessary to preclude pest harborage.
0 pts. |