|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed opened packages of shredded cheese blends, salsa, and lettuce stored in the RIC that were not provided with date marks.
CDI - PIC voluntarily discarded lettuce and cheese as she was unsure when they were opened. Salsa date marked as PIC stated it was opened yesterday (3/12/25).
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of coffee stored directly on the floor of the back kitchen area. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 stacks of single service plates and cups stored unwrapped and with the food contact surfaces face up at the buffet line, allowing patrons to potentially contaminate the food contact surfaces surfaces.
CDI - Single service stacks flipped upside down. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed the wrong test strips present at the facility at the time of the inspection. Test strips on site were to test pH levels of the water instead of the sanitizer concentration. 10 day VR to observe compliance. |