|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed approximately ten (10) ground pork packages stored over whole muscle pork and ten (10) ground beef taco meat packages stored above whole muscle beef in the grab and go cases. Observed three (3) packages of ground turkey set above whole muscle beef on WIC shelving during reorganizing WIC during establishment closing cleaning procedures. CDI: EHS explained proper storage order of whole muscle and comminuted meat and poultry. Items reorganized. REPEAT. EHS provided storage order charts to PIC, as well as Mecklenburg County Health Department resources in multiple languages. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
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 flattened cardboard boxes on shelving in WIC, as well as at meat department entrance flooring. Remove absorbent materials from shelving and floors and, if required, replace with smooth, non-absorbent materials, such as plastic shelf sheeting and floor mats. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water temperature maximum of 89F during inspection. Facility staff specified that hot water would have been utilized briefly before EHS arrival to clean and sanitize facility equipment and utensils. A final temperature of 102F was observed at time of inspection end. A verification will occur no later than 05/28/2023 |