|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed dish washer go to put away clean dishes without washing hands after handling dirty dishes.
CDI - REHS intervened. Dish washer washed hands before putting away clean dishes.
2 pts. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed moldy strawberries in WIC during inspection.
CDI - Strawberries voluntarily discarded.
0 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine dispensing below 100ppm chlorine during inspection.
CDI - Dish machine refilled. Sanitizer began dispensing at proper concentrations.
0 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked sausage holding in steamwell below 135F during inspection. See temperature chart. PIC stated sausages had been in our for roughly two hours prior to REHS discovery.
CDI - Sausages placed on grill to reheat to 165F.
0 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods in sandwich prep holding above 41F during inspection. See temperature chart. All items were stacked above unit’s air curtain, and had been in unit for roughly two hours prior to REHS discovery.
CDI - All items moved to bottom of unit to cool down.
Repeat. 1.5 pts.
Points not escalated due to vast improvement from previous inspection.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed dented can being stored in conjunction with unadulterated cans during inspection.
CDI - PIC segregated.
0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed backflow prevention device damaged during inspection. Repair necessary.
CDI - PIC removed hose from can wash spigot to provide a proper air gap as backflow prevention. Facility shall continue to remove the hose from spigot while not in use until replacement backflow prevention device is installed.
0 pts. |
|
56
|
0
|
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 belongings being stored above and in conjunction with customer foods during inspection.
CDI - PIC moved to appropriate location.
0 pts. |