|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed improper storage order of raw animal foods at available shelving in WIC, including (1) package of ground sausage over ready to cook bacon and one (1) bin of seasoned raw chicken above whole muscle meat. CDI - PIC reorganized storage order of WIC during initial observation. EHS has provided WIC storage order guides.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) unopened bag of recently delivered cheddar cheese in grill side mini RIC at a temperature of 43F. When observed, cooler had an ambient temperature of approximately 47F. CDI - PIC rotated cheese to available cold holding equipment to cool it correctively.
A verification of cooler functionality will occur no later than 01/20/2024.
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 . |
|
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 four (4) stacks of boxes of food (two in the walk in freezer, one box of recently delivered bread, one box of recently delivered squash) on floor. CDI - PIC directed proper storage of recently delivered foods, all items were rotated to available shelving prior to the end of inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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 rust and corrosion at one (1) prep table underside shelf. Cover, replace, or resurface corroded non food contact surfaces. REPEAT.
4-501.11 Maintain equipment in good repair. Observed out of service dish machine in three compartment sink area. Per observation and conversation with PIC, this machine is not utilized for washing, rinsing, or sanitizing and has had a work order associated with its repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two (2) outdoor oil receptacles stored with open lids. CDI - EHS and PIC closed lids before returning to interior premises. |
|
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 heavily soiled flooring in 3 compartment sink rooms. Floors are heavily soiled due to ongoing movement of equipment and shelving. Clean as needed during maintenance and updates of facility. |