|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed a large torn box and bag of crab legs. The PIC stated it became damaged when it fell off of the delivery truck. EHS asked if they planned on selling damaged product, and PIC stated they would sell the half of the box that was not torn. CDI-EHS advised PIC to send product back as it was no longer safe and protected from contamination. |
|
15
|
1.50
|
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 raw sausage over RTE hand and raw stew beef and other raw beef over RTE bacon in the WIC. CDI-EHS provided education to PIC and PIC corrected storage order.
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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken and raw turkey stored directly over raw beef ribs and raw beef brisket in the WIC. Observed no separation between beef products and lamb on display. CDI- The storage order was corrected in the WIC and dividers were added to the display meats. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use meat trays stored directly on the floor in the open meat room office. Elevate trays to prevent contamination. |
|
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 black buildup on floor in meat prep room and WIC. Increase cleaning frequency. |