|
15
|
1.50
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed one (1) box of unopened cooked beef tips stored above repackaged cooked bags of chicken in walk in freezer. CDI - PIC rotated raw animal food to available shelving. REPEAT. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) items salsa and sour cream at self service area in bottles above 41F (53F and 58F, respectively) Observed speed rack with approximately seven (7) trays of food (cooked rice, raw seasoned salmon) at ambient temperature prep area for extended period (10:35 A.M. to 12:00 P.M.). CDI - PIC delegated cooling of salsa and sour cream via ice baths to food employee prior to returning to service area. Speed rack was rotated to WIC for long term storage.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) squeeze bottle of soy sauce at self service area. CDI - PIC labeled bottle. EHS and PIC discussed labeling methods, including station labels and placing working containers in labeled receptacles. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 one (1) box of sealed edamame on floor of walk in freezer. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth at second serving line on prep table with no sanitizer available in nearby red bucket. CDI - PIC refilled bucket with concentrated sanitizer from 3 compartment sink to hold in use cloths. |
|
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 minor corrosion on one (1) shelf in WIC and ice tray of milk dispenser. Replace/resurface corroded non-food contacts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed leftmost dumpster in dumpster pad missing one (1) lid and with heavily damaged drain plug. Contact waste management company to repair/replace missing or damaged dumpster components. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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) glass of employee beverage above sealed dry storage food on shelving. CDI - PIC voluntarily disposed of drink. |