|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 cut lettuce baring no prep date in prep unit and cooked pork ribs baring prep date of 3/1/26 in WIC during inspection. PIC stated lettuce is date labeled on mother batch in WIC, and pork ribs were cooked on 3/7/26 and were incorrectly date marked.
CDI - Lettuce allowed to be labeled with date from mother batch. Pork ribs voluntarily discarded.
Repeat. 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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no working thin probed thermometer on site during inspection.
CDI - Thermometer acquired.
0.5 pts. |
|
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 squeeze bottle of water and oil on main line and container of flour in back storage area not baring labels identifying their contents. Ensure all working containers are properly labeled to easily identify their contents.
0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 container used as a means to dispense flour with no handle being stored in direct contact with the food during inspection.
CDI - Employee removed. REHS reminded PIC that all dispensing equipment must bare a proper handle to preclude contamination of foods.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
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.
4-501.11 Maintain equipment in good repair.
Observed soiled and disintegrating cardboard on shelving in dry storage. Removal necessary. Observed shelving units in dry storage rusting during inspection. Repair or replacement necessary.
0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 flooring in WIC uneven and unsealed during inspection. Repair necessary.
Repeat. 1 pt. |