|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed rice cooker prep line handsink with no soap at start of inspection. CDI - EHS and PIC moved extra bottle of hand soap from register hand sink and placed it at prep line handsink such that soap was available at all handwashing stations. REPEAT.
Note: No escalation due to some improvement from previous inspection; handsinks were elsewise accessible and not used for other tasks aside from handwashing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) boxes of unwashed produce (mangoes and mushrooms) stored above ready to eat foods (curries, washed bagged veggies) in WIC cages.
CDI - PIC delegated process of relocating unwashed produce. EHS reviewed posted storage order charts for WIC and reach in units with PIC. REPEAT.
Note: No escalation due to improvement from previous inspection; fewer portions of unwashed produce were observed being improperly stored in relation to TCS food, and no raw animal food was observed acting as a potential source of contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 two (2) buckets of TCS foods (rehydrated soaking pad Thai noodles) with date marks, but no specific time marks. Per conversation with PIC, noodles were prepared via soaking on the morning of inspection. CDI - EHS and PIC reviewed existing TPHC instructions sheet, which included soaking Pad Thai noodles. PIC voluntarily disposed of unmarked noodles and directed employee to prepare new batches to be held with proper time marks. |
|
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 one (1) bin of wiping cloths stored on riser at front register area in sanitizer at 0 ppm chlorine. Observed one (1) loose wiping cloth outside of bucket. CDI - PIC added bleach to raise concentration to approximately 100 ppm and rotated all in use wiping cloths back to properly concentrated bucket. REPEAT. |
|
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 one (1) container of sliced jalapeños with spoon handle contacting food. CDI - EHS elavated spoon out of food without making barehand contact and repositioned accordingly. REPEAT. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
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) knives stored in crack between two prep units. CDI - Knives were rotated to 3 compartment sink. REPEAT.
Note: No escalation in point deduction due to some improvement; cooking utensils such as woks and cooling utensils (ice wands) were stored at above dish rack shelving. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed front area handsink with no adjacent waste bin to dispose of paper towels. Provide waste bin as needed. |
|
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 two (2) pieces of employee food (uncut cucumber and apple) stored above ready to eat food in standing RIC. CDI - EHS donned glove and rotated employee food to lower storage to prevent potential contamination. |