|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed unwashed produced stored above RTE foods in WIC. CDI - PIC rearranged storage order. (0)
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 EHS observed TCS foods in make unit above 41F. EHS observed ambient temperature of unit at 49F during length of inspection. PIC stated some items in make unit were made at 11am. PIC cleaned coils of unit during inspection but ambient temperature remained the same. PIC voluntarily discarded all TCS food in unit above 41F that was not made within cooling parameters. Facility will utilize TPHC for top of make unit until unit can be repaired. Facility is not permitted to hold any TCS foods in reach in compartment. All food must be at or below 41F prior to being placed on time. PIC filled out appropriate TPHC form during inspection. 3-day VR required. REPEAT. (3)
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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) EHS observed diced tomatoes, diced ham, Italian sausage and tomato sauce in make unit without proper date marks. PIC stated the tomato sauce was opened today and placed into make unit. All other items were from containers in WIC with date. EHS advised that the date shall follow the product throughout service. CDI - PIC added proper dates to all items. (0)
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths being stored in sanitizer at 50ppm. Manufacturer instructions stated sanitizer must be at 200ppm to adequately sanitize. CDI - PIC emptied sanitizer bucket and remade sanitizer at correct concentration. (0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee bags and jackets being stored on Pepsi products next to hand sink. EHS observed bottle of axe stored above hand sink. EHS advised to dedicate a space for proper storage of employee belongings. (0) |