|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed dishwashers failing to change gloves and wash hands between handling soiled utensils and clean utensils. Observed employee fail to change gloves and wash hands after cracking raw shell eggs and before handling cooked omlette.
CDI - PIC and REHS educated dishwashers on proper handwashing while switching between dirty and clean utensils. Dishwashers paused operations to wash hands. PIC and REHS intervened and discarded omelette contaminated with raw egg. Employee educated on proper handwashing while switching between handling raw foods and ready to eat foods.
2 pts. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed berries being stored above RTE foods in WIC during inspection. Ensure unwashed produce is stored in a manner that does not promote the contamination of RTE foods.
Repeat. 1.5 pts.
Points not escalated due to overwhelming compliance with storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed no indication of basted/poached eggs being undercooked or asterisk leading to consumer advisory on menu during inspection. Addition necessary.
10 day VR required.
0.5 pts. |
|
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 bleach solution void of label identifying its contents during inspection.
CDI - PIC labeled.
0 pts. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed facility failing to take temperatures of cooked pancakes as is required in HACCP plan during inspection.
CDI - Facility is in the process of amending HACCP plan with NC Variance committee.
Repeat. 0 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in sanitizer below proper concentrations during inspection. Wiping cloths were stacked in a mound above the fill line of sanitizer solution.
CDI - PIC refilled bucket with ample sanitizer at proper concentration.
Repeat. 0.5 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed cut avocado still baring produce sticker during inspection. Ensure all produce is properly washed before use.
0 pts. |