|
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.
Observed pitcher being stored in handsink in kitchen during inspection.
CDI - Pitcher removed.
0 pts. |
|
15
|
0
|
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
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw repackaged steak being stored above RTE foods in RIF during inspection. Observed raw ground beef being stored above raw steak in prep unit.
CDI - Employee corrected storage order.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed salad dressing being stored outside of temperature control for numerous days during inspection. Dressing container stated it must be refrigerated after opening. Observed cheese and various sauces in prep unit holding above 41F during inspection. See temperature chart. All items had been stacked above the air curtain.
CDI - Dressing voluntarily discarded. Sauces and cheese moved to WIC to rapidly cool.
Repeat. 3 pts.
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 . |
|
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 a multitude of foods in WIC being held for longer that allotted 7 days. Foods include cooked chicken fro 3/13/26, cut cabbage, pico de gallo, shredded cheese, prepped salads, and cooked broccoli from 3/9/26, cut tomatoes from 3/8/26, cooked beef from 3/6/26, and cooked chicken from 2/24/26. PIC stated some of these items had been frozen and thawed between their prep date and inspection date. Foods were not labeled with thaw date.
CDI - All items voluntarily discarded.
Repeat. 3 pts. Risk Control Plan initiated during inspection.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed both quat and chlorine test strips in facility soiled and unable to provide an accurate reading during inspection. Replacement necessary.
10 day VR required.
0.5 pts. |