|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. -Observed raw chicken stored above raw shrimp/fish in WIF. PIC -CDI- PIC corrected storage order. -REPEAT-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed all TCS foods in prep top above 41F (raw beef, raw pork, raw chicken). PIC stated prep top broke this morning, and has called for repairs. PIC stated they are temporarily using ice baths to hold TCS foods in prep top. EHS observed ice baths not properly cold holding foods. PIC stated no food is held in prep top overnight, and all foods were moved to prep top at 10:30am this morning. -Because PIC verified the TCS foods were removed from temperature control at 10:30am, PIC placed TCS foods in prep top on temporary emergency 4-hour TPHC, to be discarded at 2:30pm. PIC labeled items with start/discard time. During inspection, EHS observed repairmen arrive to facility. EHS will follow up when prep unit is fully repaired.
-Observed multiple TCS items in WIC above 41F (raw chicken, cut cabbage, rice, raw beef, noodles). EHS observed ambient temperature of WIC at 36F. PIC stated food delivery occurred this morning, resulting in WIC door open for extended period of time. During inspection, EHS also observed food employees go in/out of WIC multiple times. PIC stated WIC door is opened more due to prep unit not working, requiring employees to grab food from WIC more often. -CDI- PIC reorganized food in coolers to ensure WIC door remained closed for 30 minutes. After 30 minutes, EHS observed TCS foods cooling at sufficient rates. -EHS stated coolers must remain reorganized to ensure TCS foods in WIC maintain 41F or below. -EHS will follow-up to ensure WIC foods remain at or below 41F.-
REPEAT - 3 day verification visit required |
|
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 container of salt without label. Ensure all foods have label. |
|
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 container of salt stored directly on the floor. Ensure all foods are at least 6 inches above the floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed clean dishes wet stacked above 3-compartment sink. Properly air dry dishes prior to stacking. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup along floors in WIC, underneath shelves. Increase frequency of cleaning. |