|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from Ready-To-Eat (RTE) 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 raw shell eggs store in the reach-in across stovetop in main kitchen, raw shell eggs stored above RTE food. Observed raw shell eggs and pasteurized shell eggs store and mix in together in a container in refrigerator in a Wilson kitchenette. The container of mix eggs are also store above all RTE food. Ensure to keep raw food separate from RTE food at anytime. CDI- Proper food storage discussed with PIC and staff, items discarded and rearranged at the time of inspection.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation- Observed unwashed strawberries and cherry tomatoes in containers stored above RTE food in Parcell and Healthcare kitchenette. Keep unwashed produce separate from RTE food items all the time. Points remain the same at this time. -1.5 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
General Comment:
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed the larger dishwasher not working properly, temperature is not reaching 160F with multiple testing. In the mean time, the facility will use 3 compartment sinks to sanitize dishes. VERIFICATION NEEDED. - 0 pts- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed in the main kitchen sweet potatoes in hot box holding at 98F, pork tenderloin at 117F, soup in the black cups in hot box at Wilson kitchenette at 112F. CDI- PIC volunteers to discard items. Proper hot holding time and temperature discussed in detail with PIC and staff at the time of inspection. - 1.5 pts- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.- Observed at grill station flip top (Cole slow, slice cheese, chilli, slice tomato), in WIC (chicken soup, vegetable soup, creamy soup, meatball, grilled chicken), in reach-in across stove tops (grill chicken) holding temperature above 41F. PIC discarded all items that are out of temperature from a day before or two at the time of inspection. VERIFICATION NEEDED. -3 pts- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
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 no labeling on containers of flour, sugar, etc..Ensure to label all food containers that are not in there original container. |