|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed posted health information, but no signed documentation of employee health training. CDI - EHS provided Spanish language Food Employee Health Agreement; EHS advised signing of posted health information.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towel at time of inspection. Observed soap stored beneath handsink at start of inspection. Observed dirty spoon placed in handsink basin. CDI - Dirty utensils were rotated to available sink. Paper napkins and handsoap were made available to wash hands effectively. No handwashing violations were observed at time of inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) Bin of raw hamburger stored above washed limes in standing RIC. Observed one (1) bin of bacon stored with ready to eat food (deli meat, onions, etc.) in standing RIC. CDI - Storage order was reorganized to prevent potential contamination. EHS provided Spanish language storage order chart to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) TCS food items (pork chops, sour cream) in prep unit underside above 41F; effective corrective cooling was observed for these items. Observed numerous items in Standing RIC (greater than ten (10)) above 41F; standing RIC ambient temperature was observed at approximately 55F. A verification will occur no later than 05/27/2024.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no calibrated thin probe thermometer at time of inspection. A verification will occur no later than 06/03/2024 |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window of truck propped open after time of sale. Close door and windows when not in use. REPEAT.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies during time of inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wiping cloth stored at prep area after use. CDI - Wiping cloth was rotated to available sanitizer basin. |
|
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. Observed one (1) stack of single articles (paper plates) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |