|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf- *Observed - Kitchen handsink blocked by rolling cart of soiled dishes. *CDI - PIC removed rolling cart from in front of Handsink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 Chicken stored above Raw Pork in WIC. *CDI - PIC placed Raw Chicken onto lower shelf to correct storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
*REPEAT* 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Refried Beans, Cooked Ground Beef, Shredded Beef, Cooked Chicken and Shredded Rotisserie Chicken in WIC without date marking. *CDI - PIC voluntarily discarded Shredded Beef and date marked remaining items as they were cooked yesterday (03/09).
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
*REPEAT* 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Half of the items stored in Display case without time labels to indicate when items were removed from temperature controlled environment. *CDI - PIC placed labels on items to indicate start and discard time for TPHC items. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of clear substance without label to properly identify substance within. *CDI - PIC unsure what item was and stated it smelled like an old sponge and voluntarily discarded item. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
*REPEAT*6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - 2 Small flying pests in kitchen area.
Large improvement from previous inspection. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone stored on top of vegetable flip top unit. Observed employee purse stored next to cutting boards and another employee purse stored on kitchen rack next to seasonings. *CDI - PIC removed all items and placed them onto chair in dry storage area. |