|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed PIC touch cut cantaloupe with bare hands during inspection.
CDI - PIC voluntarily discarded cut melon.
2 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in back RIC and front RIC holding above 41F. See temperature chart. Ambient in back RIC 52F. Ambient in front RIC 39F upon opening, but quickly jumps up to about 50F after being opened. Maintenance contacted during inspection. Facility to operate on a limited menu until units repaired. PIC voluntarily discarded any foods held in units for longer than four hours, and moved all foods held in units for less than four hours to working drink RIC and freezers.
3 day VR required.
1.5 pts.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed thermometer on site broken and unable to read temperatures. Repair or replacement necessary.
10 day VR required.
0.5 pts. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed various shaker bottles void of label identifying their contents. Ensure all working containers are properly labeled with common name of food.
0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed multiple single use containers being used or washed during inspection. Ensure all single use containers are discarded after initial use.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed heavily damaged gasket on back RIC during inspection. Repair or replacement necessary.
Repeat. 0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee belongings being stored above and in conjunction with customer foods and service utensils. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods and utensils.
0 pts. |