|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed PIC briefly fill green bucket with disinfectant solution for testing at handsink. EHS observed no other handsink or hand washing violations at time of inspection. CDI - EHS corrected PIC and reviewed proper usage of handsinks; utilize 3 compartment sink for food and chemical preparation as needed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) unopened packages of raw chicken stored in grill drawer at temperatures above 41F. Per conversation with PIC, these were purchased prior to arrival at point of sale. CDI - EHS observed corrective cooling of chicken prior to end of inspection.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bin of to go sauces and one (1) cooking butter squeeze bottle without labeling. Bags of backup sauces and squeeze bottles were labeled properly. CDI - EHS affixed label to squeeze bottle station and bin of sauces. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and sales window to MFU open during inspection without protection from insect entry. EHS talked to PIC regarding options to protect openings from insect entry.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flying insects enter and leave MFU over course of inspection through available openings. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 one (1) freezer box with packaged frozen chicken and fish fillets stored directly on the floor. Observed one (1) covered cooler with canned drinks stored partially under handsink. Elevate food containers and do not store drinks and food in areas subject to splash. |
|
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
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf
Observed no sanitizer (chlorine based bleach or sanitizer, QAC, or sink and surface sanitizer) or corresponding test kit on MFU. A verification will occur no later than 06/7/2025. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf EHS observed water at initial temperature of 63F at start of inspection. Water was not observed at temperatures in excess of 89F. PIC voluntarily closed to return to commissary by end of inspection. A verification will occur no later than 06/07/2025. |