|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes/plates stored as clean, with visible residue/debris. -CDI- PIC moved dishes back to dish machine to be re-washed. -REPEAT-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 multiple foods in prep unit held past their 7-day timeframe (quinoa, pasta, roasted veggies, tomato soup, goat cheese, grilled mushrooms, grilled onions, grilled green peppers, roasted red peppers, sautéed spinach, diced ham). -CDI- PIC voluntarily discarded all items listed.
-Observed goat cheese and opened bag of spinach without date marks. -PIC verified prep date of items (1/27 for goat cheese, 1/24 for spinach) and properly added date marks.
-REPEAT- If same violation is observed on next inspection, facility may be placed on Risk Control Plan (RCP) for date marking.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of oranges in WIC stored directly on the floor. REPEAT
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 two dented cans, stored among cans intended for customer use. Store dented cans in separate area, not to be used for service. -CDI- PIC voluntarily discarded the dented cans. REPEAT |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed in-use utensils, used for batter scoops, stored in water at 102F. -CDI- PIC replaced water at 135F. -REPEAT-
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed knife used for cutting chicken stored in between prep top surface and cutting board, with sharp surface (food-contact surface) of knife face-down, wedged between the cutting board and table. -Store in-use utensils on clean surfaces that can be properly sanitized every 4 hours. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 multiple boxes of single-service items (to-go containers) stored directly on the floor. Raise at least 6 inches above the ground. -REPEAT- |