|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee came in from the outside with the trash bucket, then go straight to the stove where cooking is happening, grabbed the rag to wipe down the surface and touched two empty clean metals pan as it sit waiting for food to be transferred when done. CDI- PIC corrected employee and hands washed properly. Hand washing education provided. Ensure hand washing is happening when changing tasks. -2 pts- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel in the dispenser near the dishwasher. CDI- Paper towel provided at the time of inspection. Ensure to provide all hand washing supplies at all time at all hand sinks. -1 pts- |
|
15
|
0
|
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 in WIC, two boxes of raw bacon stored on shelving next to/touching boxes of ready to eat foods. Two boxes of raw pork tenderloin stored next to/touching boxes of unwashed produce. CDI- PIC rearranged items in corrected order at the time of inspection. -0 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed can opener blade covered with dry food residues. CDI- PIC cleaned and sanitized item at the time of inspection. -0 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. Observed cooked ground in a metal pan in WIC temperature measure 44F. CDI- PIC discarded item at the time of inspection. Point remain the same. -1.5 pts- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
REPEAT
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 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. Observed ground beef packed up tight in one small metal pan and covered with plastic wrap trying to cool from a night before. It cannot cool in time. Current temperature is 44F. CDI- PIC discarded item. Cooling methods discussed with PIC at the time of inspection. -0.5 pts- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies inside the kitchen near dishwasher area. Keep flies out of kitchen. -0 pts- |
|
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 boxed on the floor in WIF. PIC stated that delivery come Monday and Thursday. CDI- an employee is working on getting all food boxes on shelving at the time of inspection. Ensure to put all boxes up off the floor by the end of each shift. -0 pts- |