|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed rear handsink (adjacent to 3 compartment sink) with clogged soap dispenser at time of inspection; soap within was observed dry and dispensing only in very small amounts. CDI - Food employee provided commercial hand soap bottle to be used for handwashing. EHS observed corrective handwashing performed by employee at newly restocked hand sink and effective handwashing throughout inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed minor soils accumulation inside of microwave. Per conversation with PIC and observation, microwave is used to thaw wrapped and sealed raw animal foods, which are then fully cooked via stove top. Clean interior as needed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) rice cooker of brown rice at temperatures between 127F and 133F. Per conversation with PIC, rice had been prepared on morning of inspection less than 30 minutes prior to EHS arrival. CDI - Food employee removed rice from pot and reheated to above 165F via wok at stove top.
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 |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). EHS observed proper use of date marking and labeling via white board and direct labeling in cold holding units (I.E. prep unit underside and WIC.) However, EHS observed one (1) TCS food item (sweet and sour chicken pieces) on whiteboard labeled as frozen on 6/29 and marked on bag as 6/24, while thawing in WIC at 38F. Per conversation with PIC, item had been improperly marked on bag based on white board, and thaw date had not been written on bag or board. CDI - EHS demonstrated thawing procedure by writing thaw date of 7/12 on whiteboard. Refine system used to track prep and thaw dates of TCS foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of sanitizer being stored at register area while unlabeled. Per conversation with PIC, bottle is used for cleaning front area tables and counters. CDI: Employee labeled bottle. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one (1) dead roach at flooring beneath microwave area. Per conversation with PIC and observation of invoices, facility is still receiving regular pest control visits. Remove live and dead pests when observed as required. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed one (1) employee preparing unwashed onions by cutting stems, peeling, and placing them in a container to be rinsed. EHS and food employee discussed proper handling of unwashed produce; rinse and wash produce prior to any cutting. |