|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a metal insert container of raw chicken stored directly on top of a box of tofu in the WIC.
CDI - PIC relocated raw chicken to bottom shelf with other insert containers of raw chicken.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of tofu to be stored in the small opentop refrigerator across from the WIC to be at temperatures of 44-46F. Container was observed not fully placed into the opentop allowing for over half of the container to be above the refrigeration level. PIC stated they restock the opentops daily and that they had only placed the items in there within the last 30 mins. REPEAT.
- Observed a piece of cooked pork to be over stacked in an insert container in the cookline opentop refrigerator with part of the item to be at temperatures of 44F. PIC stated the item was only placed into the opentop within the last hour.
CDI - All items moved to the WIC to rapidly cool down.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle to be stored hanging on a lower shelf at the cookline with the can opener to be stored on the same shelf, allowing for potential contamination.
CDI - Chemical bottle relocated to dishwashing area. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of various foods to be stored directly on the floor of the WIF. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the racks in the WIC and the interior bases of the lowboy cooled throughout the kitchen to have accumulations of grime/food debris. |
|
56
|
0.50
|
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 a bowl of employee food to be stored on a shelf in the WIC amongst and above food to be used for consumers.
CDI - PIC relocated to lower shelf and advised to get a bin and label it for employee food going forward.
- Observed an employee phone to be stored on a shelf adjacent the back door to the facility next to and above ingredients and other dry goods.
CDI - Phone moved. |