|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed one (1) pan of raw salmon on a tray stored over RTE pans of food (corn, ham, and mac and cheese, etc.) on speedrack in WIC. Observed three (3) bowls of raw, ready to eat foods (salmon and tuna poke bowls) stored over RTE foods (Ginger cups) at cold portion of hot/cold display island. CDI - Deli manager placed uncooked salmon and chicken below RTE foods to prevent potential contamination. Sushi manager altered point of sales storage order to prevent potential contamination. EHS provided WIC storage order chart. REPEAT. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed one (1) of three facility thermometers with dried food debris (cake icing) on probe stored as clean with other thermometers. CDI - EHS cleaned and sanitized thermometer probe during calibrations. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several (approximately six (6)) boxes of food items being stored directly on floor in WIF. CDI: PIC instructed employee to place items on shelves. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) unopened box of to go cup lids in pizza prep area stored on floor. CDI - PIC elevated box to available shelving.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (paper bowls and lids) at prep table adjacent to oven with exposed food contact surfaces at start of inspection. Observed three (3) stacks of single serving pizza slice boxes with exposed food contact surfaces at pizza prep area shelf. CDI - EHS inverted single service articles and covered exposed portions with plastic wrap at prep table to prevent potential contamination. EHS discussed storage options for pizza boxes with PIC. |
|
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. Observed one (1) flattened cardboard box beneath fryers at prep area. |