|
15
|
0
|
Food separated & protected |
Yes |
No
|
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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed containers of raw chicken liver and raw beef liver being stored on shelf in reach in cooler above raw fish. CDI: PIC re-arranged items to proper storage order. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed baked chicken being held on TPHC on buffet at 10:53 with a start time of 11am and end time of 3pm and observed various dressings being held on TPHC at salad bar at 10:59 with a start time of 12pm and end time of 4pm. CDI: PIC determined that chicken was placed on buffet at approximately 10:30am and dressings were placed at approximately 10:45 and corrected start and end times for both products. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed door to meat WIC with a hole on inside of door and rusted out paneling around handle. PIC has a service request submitted for repair. Also observed meat WIC not holding proper ambient air temperature to maintain foods at 41F or below. Ambient air temperature was 49F. EHS observed no food in meat WIC. PIC stated food in meat WIC measured 40F at 7:30am this morning when conducting temperature checks of coolers, however, other Manager conducted checks at 8am and noticed food was rising. PIC moved all food to alternate WIC and contacted service technician to evaluate cooler.
NOTE: Facility has ample space in alternate WIC to store meat products until meat WIC is operational. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed loose and cracked floor tiles in front of dish machine. Replace cracked floor tiles and secure loose tiles. REPEAT. |