|
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 raw pre breaded frozen chicken in the stand up RIF stored above French fries. Ensure that that raw meats are stored beneath RTE foods in the freezer if in opened packaging or outside of original packaging. -CDI- Storage Order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 sliced tomatoes in metal containers in the WIC at 43F prepped at 9:34 AM tomatoes were recorded at 1:37 PM by EHS. Tomatoes missed the cooling window by 2 degrees. Ensure that ambient prepped food cools to 41F or below within a total time of 4 hours. -CDI- Tomatoes were voluntarily discarded.
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 tightly wrapped tomatoes miss the cooling window. Tomatoes were over stacked in small metal containers. Ensure that food is in vented shallow pans and cooling times and temperatures are monitored. -CDI- PIC voluntarily discarded tomatoes.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used as a cover for shelving adjacent to the 3-comp sink. EHS coached PIC that shelving covers must be smooth and easily cleanable. -CDI- PIC removed cardboard. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors in the dumpster area open. Ensure that dumpster doors are closed when not in use. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several chipped floor tiles present throughout the kitchen in both the cook line and by the hand sink adjacent to the 3-Comp sink. Ensure floors, walls, and ceilings are maintained as smooth and easily cleanable. |