|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 various items in front prep unit and under grill unit void of labels identifying the date which they were opened or prepared.
CDI - PIC able to verify all items had been opened or prepared on 7/7/26 and labeled. Multiple items bore date label on the mother batch, which did not follow them to the portioned out containers. REHS educated PIC on date marking portions removed from mother batch.
1.5 pts.
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 . |
|
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 squeeze and shaker bottles on front line void of label identifying its contents. Ensure all working containers are properly labeled to identify their contents.
0 pts. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed multiple avocados in front prep unit for use still baring produce stickers during inspection. Ensure all produce is properly washed prior to being placed in prep units for use.
Repeat. 0.5 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
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 various dispensing utensils all throughout kitchen being stored with the handles in direct contact with customer foods. Ensure all dispensing utensils are stored in a manner that does not promote the contamination of customer foods.
Repeat. 0.5 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed drain at three compartment sink unable to remove grey water at a pace fast enough to prevent it from overflowing onto the floor.
CDI - Maintenance contacted during inspection. Facility had only been open for roughly 15 minutes prior to REHS discovery and had not yet taken any customer orders. Facility opted to delay opening until repair. REHS observed drain repaired and able to remove grey water sufficiently during inspection.
0 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 various employee belongings being stored above or in conjunction with customer foods and service items during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, or service items.
0 pts. |