|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed back hand sink with no handwash sign during inspection.
CDI - REHS provided.
0 pts. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed moldy strawberries in croissant lowboy during inspection.
CDI - PIC voluntarily discarded.
0 pts. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 various containers of milk void of labels identifying the date which they were opened being stored in coffee lowboy during inspection.
CDI - Employee verified milks had been opened on 8/13/26 and labeled.
Repeat. 3 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed ham and cheese croissants intended to be placed on TPHC maintaining a temperature of 126F during inspection.
CDI - REHS educated PIC on proper starting temperatures. Croissants reheated to over 165F.
0 pts. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probed thermometer on site during inspection. Acquisition necessary.
10 day VR required.
0.5 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed sanitizer dispenser at three compartment sink dispensing at 100ppm quat during inspection. Three compartment sink was not being used to sanitize dishes at this time. Repair necessary. Dish machine dispensing properly concentrated sanitizer. Facility to utilize dish machine until three compartment sink repair.
0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed various employee belongings being stored above customer food prep areas during inspection. Ensure employee belongings are stored in a manner that does not promote the contamination of customer foods.
0 pts. |