|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) containers of unwashed produce with stickers (one cardboard box of limes, one plastic one quart container of lemons and oranges) in mini RIC in kitchen stored above ketchup and open juices. Store unwashed produce below ready to eat sauces and open beverage containers, or remove stickers and rinse produce prior to storage above ready to eat food.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor food soil in blades of wall mounted potato press. Observed black buildup in interior chute of ice machine. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two (2) cans of household pesticides (bee and wasp spray) stored at chemical storage of kitchen. Per conversation with PIC, cans were used to remove wasp nest outside of establishment. CDI - EHS disposed of pesticides at end 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 recently prepared bucket of sanitizer with wiping cloth at 3 compartment sink drain board at below 50 ppm. PIC stated that sanitizer had been made at beginning of morning preparations. CDI - EHS remade sanitizer bucket with sink sanitizer until concentration was effective for in use sanitizers.
Note: EHS observed facility high concentration QAC strips that show changes only at 200 ppm or more used as QAC test strips. Strips were effective, but slow to display proper ppm of sanitizer solutions. EHS advises facility to acquire more in date and effective test strips for QAC sanitizer. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) bags of clean linens in upstairs storage room directly on floor. CDI - EHS elevated linens to available shelving. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed buildup of soils on sides and interior non food contact panel of fryers. Clean non food contacts as needed to prevent soil accumulation.
Note: No escalation in point deduction. Previously cited non food contact (exterior ice machine shields) were clean at time of inspection. Clean, sanitize, and maintain food contact and non food contact surfaces throughout the establishment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed off menu food items (two (2) containers cooked collard greens, two (2) packages open deli ham) stored on shelves above bottles of ketchup in mini RIC in kitchen. PIC elaborated that these were improperly stored employee food. CDI - PIC voluntarily disposed of employee food items. |