|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) washed and peeled onion stored within the same bin in WIC as unwashed and uncut onions. Separate washed and cut produce from unwashed and uncut produce, with separate containers and by placing unwashed produce at lower elevations. EHS provided storage guides for WIC and reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several (approximately ten) ROP grouper fillets in WIC having recently been thawed under running water with no cuts or removal from ROP environment. CDI - PIC directed food employee to complete preparations of grouper: removal from packages, cutting, and placing in marinade. During thawing, cut ROP fish IMMEDIATELY after thawing under running water or immediately after being placed in refrigeration. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
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 one (1) container of unlabeled mustard powder. CDI - EHS labeled container with erasable marker. REPEAT.
Note: No escalation in point deduction due to notable improvement in facility labeling; all grill bottles and containers are effectively labeled, including those on shelves and grill carts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bin of sanitizing solution with below proper concentration (0 ppm chlorine). CDI - PIC delegated remaking of sanitizer to food employee. EHS observed properly concentrated sanitizer before the end of inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) metal pans stacked while wet. CDI - EHS separated pans to allow them to properly air dry. REPEAT. |
|
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 minor rust on exposed shelving of chemical storage table. Observed cardboard sheets on floor in front of fryer and at dish shelving next to fryer.
Resurface and/or cover rusted portions of storage with non absorbent material. Remove absorbent cardboard sheet and. If needed, replace with non absorbent material, such as foil, plastic sheeting, or floor mats. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor residue buildup on uncovered dish shelving above 3 compartment sink and prep top. Clean as needed to prevent soil buildup. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods (tortillas, mozzarella cheese bag, etc.) stored above food held for resale in WIC. Designate area(s) for employee food storage, placed such that contamination can not occur. |