|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 one (1) container of bagged cooked spaghetti portions in WIC cooling at an insufficient rate. CDI - Food employee rotated bagged spaghetti to standing freezer to rapidly improve cooling rate. Spaghetti was observed at 39F prior to end of inspection.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) container of Dijon mustard, cleaned and relabeled, used to hold tortilla chips. Utilize multi use containers to hold food items. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 minor dust accumulation on ceilings in WIC. Clean as needed to prevent potential contamination of food. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) apple in a carton, as well as one (1) bin of employee food stored above sealed beverages and ready to eat food in WIC. EHS advised PIC to rotate any food held for employees to lower storage.
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation fan of WIC with dust and debris accumulation. Clean as needed to prevent potential contamination of food and equipment. |