|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed non-commercially packaged portions of raw pork stored above a container of mixed veggies and house-made spring rolls on a speed rack inside the WIF.
CDI: Food employee corrected storage order to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed the interior surfaces of the microwave used to heat up consumer foods accumulating with food debris.
Increase cleaning frequency. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed a metal pan of fried chicken that was date-marked from 2/03, stored in the lowboy cooler. Observed a metal pan of cooked bamboo shoots that were date-marked from 2/02, stored in the lowboy cooler.
CDI: Food employee voluntarily discarded both TCS food items since they had surpassed the time/temperature window.
Observed five plastic to-go containers of rehydrated vermicelli noodles that were not date-marked.
CDI: Food employee stated that the noodles were re-hydrated on saturday, 2/08, and created date labels for each container of the noodles.
Observed cooked pork stored in the WIF without a date-mark with the prepared date.
CDI: Food employee created date label.
REPEAT VIOLATION.
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 . |
|
24
|
0
|
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 a container of eggwash that is held at TPHC, without a time stamp of when it was pulled or when it should be discarded.
Food employee stated that it was pulled at 10:30AM and EHS observed other items on TPHC that were pulled and labeled around the same time as the eggwash.
CDI: Food employee wrote the time stamp of 10:30AM on the eggwash. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 a scoop handle submerged in the flour bin.
All other scoop handles in non-TCS foods were stored with their handles above the food.
Keep scoop handles above the top of the non-TCS food products. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a water leak from the faucet in the 3-compartment sink.
Repair.
REPEAT VIOLATION. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 a heavy buildup of dust on the fan and ceiling inside the WIC.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed one of the three lightbulbs out in the hood system.
Replace with a new lightbulb. |