|
10
|
0
|
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 food debris in handsink during inspection. Observed PIC go to use handsink as dump sink during inspection.
CDI - REHS educated PIC on proper handsink usage.
0 pts. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed lettuce cut on 4/8/26 holding at 46F during inspection. PIC stated lettuce had not left the WIC since it had been prepped the day prior. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Lettuce voluntarily discarded.
Repeat. 3 pts.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cut lettuce cooling in a deep, covered, and stacked plastic container in WIC since 4/8/26 during inspection. Lettuce missed proper cooling window. Observed cut lettuce cooling since 10:30am utilizing the same method holding at 61F at 1:25pm.
CDI - PIC voluntarily discarded lettuce from 4/8/26. Lettuce within cooling window placed in ice bath. Lettuce achieved proper cooling by end of inspection.
Repeat. 1 pt.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 squeeze and shaker bottles not properly labeled to identify their contents. Ensure all working containers are proper labeled to identify their contents.
Repeat. 1 pt.
Points not escalated due to vast improvement. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed various wet wiping cloths being stored outside of sanitizer buckets during inspection. Ensure all wet cloths are stored inside of properly concentrated sanitizer solution.
0 pts. |