|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed various containers of food in WIC with no lid to protect them from possible contamination. Observed peeled and cut radish being stored directly on shelving in WIC.
CDI - Lids placed on all containers. Radish voluntarily discarded.
0 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer in three compartment sink holding below 50ppm chlorine during inspection. Sanitizer had not yet been used for the day.
CDI - PIC increased concentration.
0 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer in sani buckets dangerously overdosed with chlorine during inspection.
CDI - PIC diluted to safe concentration.
1 pt. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed various containers of food being stored on floor during inspection. Ensure all foods are stored at least 6 inches off the ground at all times.
Repeat. 2 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 boxes of shingle use containers being stored directly on floor during inspection. Ensure all single use items are stored at least 6 inches above the ground at all times.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-101.11 (B) Food contact surfaces shall be Durable, Corrosion-Resistant, and Non-Absorbent.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed multiple wooden spoons with the sealant worn off being stored as clean during inspection. Replacement with utensils made of approved materials necessary. Observed multiple chipped wooden spoons being stored as clean during inspection.
CDI - Chipped spoons voluntarily discarded.
Repeat. 0.5 pts. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee belongings being stored above customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods or service items.
Repeat. 1 pt. |