|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed two food employees wash hands, re-contaminate them on faucet handles and immediately transition into food prep. CDI - Employees coached and hands properly re-washed. -2- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed unwashed mushrooms stored over washed produce and ready-to-eat foods inside of the walk-in cooler. No physical evidence of contamination observed. CDI - PIC rearranged storage order to be in compliance. Points scaled back due to notable improvement since previous inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed plastic container of egg rolls nesting into a second container of cooked chicken in WIC. CDI - Container was removed to prevent non food contact surface from contacting food. Lid placed on second container. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed food employee actively placing date labels with yesterday’s date on containers of bean sprouts, fried tofu, cooked lo mein and pork. Several foods were traced back to their bulk containers in the walk-in cooler and confirmed to have been prepared on Monday, 7/29/24 while others had been prepared yesterday during facility’s closure. CDI - EHS educated on correct date marking procedures and employees allowed to correct date marking labels. -1.5-
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. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed container of raw beef thawing under water at prep sink temping at 63 degrees F. Prep sink water temperature registered at 83 F. CDI - Product transferred to the walk-in cooler due to its increase > 41 F. -0- |
|
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 uncovered containers of salt and baking powder. CDI - Products covered. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being held in sanitizer solution with concentration of < 10 PPM Cl. CDI - PIC added chlorine which resulted in sanitizer concentration of 50 PPM. No points deducted due to improvement observed. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoopers with their handles submerged inside dry goods bulk containers. CDI - Handles repositioned upwards by employee.
REPEAT VIOLATION 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives being stored in between space of prep units. CDI - Knives removed for washing.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in container of stagnant water temping at 83 degrees F. CDI - Utensils removed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 personal food item co-mingling with resale foods inside of reach-in unit at server station. -0- |