|
10
|
1
|
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 the handwash sink basin at the coffee/quick service area to be full of ice. Handwash sinks must remain for handwashing only and may not be used as dump sinks.
CDI - Ice melted and handwash sink basin cleared.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sinks at the coffee/quick service area and adjacent the large ice machine at the kitchen entrance to not be provided with paper towels at the time of the inspection.
CDI - PIC restocked paper towels.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the large ice bin at the kitchen entrance to be obstructed from use by a large rolling cart placed directly in front of it.
- Observed the handwash sink at the dishwashing area to be obstructed from use by brooms, dustpans, and a large rolling garbage blocking access to the handwash sink.
CDI - Handwash sinks unobstructed. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed a large, deep, covered bucket of vegetable soup in the WIC that was observed at 76F after cooling overnight. The date mark stated 12/30/25 at 7:30pm and that time was confirmed by the head chef as he was the one who made the soup before leaving the night prior.
CDI - PIC voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 4 gallons of “Ken’s Supreme Blue Cheese Dressing” stored on a shelf in the dry storage room at ambient temperatures (70-73F). Bottle states “Keep Refrigerated” and does not state to only refrigerate after opening. Confirmed by Ken’s Foodservice website that states “Product requires refrigerated storage and transport”.
CDI - PIC voluntarily discarded.
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 insert containers of sliced tomato and lettuce in the cookline opentop refrigerator that were not provided with date marks. Cookline employee stated not having prepared the items this morning and they were done the day prior. REPEAT. Despite improvements from the previous inspection date marking remains out of compliance for several inspections in a row and a RCP will be implemented following the inspection.
CDI - PIC date marked items.
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 . |
|
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 a chemical spray bottle containing a yellow liquid on the chemical storage rack in the dry storage room to not be labeled as to its contents.
CDI - PIC voluntarily discarded the chemical bottle. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a large, deep, and covered bucket of vegetable soup that was still at temperatures within the first cooling window after cooling overnight. PIC confirmed that the date mark of 12/30/25 at 7:30pm was correct for the prep time and that it began cooling immediately after that. Staff placed the soup into a large deep bucket and then covered it with tight fitting plastic wrap, not allowing for adequate air flow to properly cool the product down.
CDI - PIC voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of cleaned metal and plastic insert containers/buckets to be wet nested on the clean dish storage racks. |