|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.- Observed employee is eating banana on the prep counter where the microwave is right when walking out the WIC. PIC redirects the employee behavior and asked for clean up and hand washing at the time of inspection. -0 pts- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.- Observed hand washing sink next to dishwasher measured at 70F. -0 pts- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
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 raw sausage links and raw bacons on trays on speed rack above RTE foods. CDI- PIC removed and rearranged items correctly at the time of inspection. Proper food storage discussed in detail with PIC at the time of inspection. -1.5 pts- |
|
22
|
3
|
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 egg/ham, turkey sandwiches, soup cups on sheet pan on speed rack in WIC holding temperature above 41F. an Observed purée from 2 days ago holding temperature at 44F. CDI- PIC volunteer to discard item at the time of inspection. -3 pts- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 egg salad in metal container wrapped tight with plastic on top trying to cool in refrigerator. In about 17 minutes the temperature only dropped 2 degrees. The cooling rate is very slow and probably will not make it in time allowed. CDI- PIC unwrapped items and put in WIF to quickly cool. Cooling methods discussed with PIC at the time of inspection. -0.5 pts- Points remain the same at this time. |