|
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- Observed one (1) rack of frozen raw salmon fillets stored above one (1) rack of cooked and rewrapped (aluminum foil) frozen pork. CDI- PIC corrected storage order. EHS provided WIC storage order chart to PIC to be used at establishment discretion.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 three (3) squeeze bottles of oil and water at grill shelf with no labels.
CDI - Bottles were labeled by PIC. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) kitchen staff members engaged in food prep (chopping chicken, plating cooked food, etc.) with wrist watches, wrist bands, etc. |
|
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) wet rag stored at dish machine. Observed one (1) bucket of lactic acid sanitizer below require ppm (approximately 170 ppm.) All other sanitizer buckets were observed at proper concentrations. CDI - PIC remade sanitizer bucket to proper lactic acid concentration (approximately 272 ppm) and placed back at proper shelving. Loose rag was placed into soiled linens bin. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) steam bin of macaroni and cheese with scoop stored with handle in food. CDI - PIC removed scoop from bin without making bare hand contact and rotated it to dish area for corrective cleaning. Clean scoop was provided from readily available storage.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) in use set of tongs stored on oven handle bar, adjacent to clean tongs. CDI - PIC removed tongs and placed on dish area; once in use, store tongs on food prep surface. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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 at dish storage with minor rust. Observed slightly lifted floor paneling within WIC. Replace, repair, or resurface equipment as needed. REPEAT.
Note: Previously observed racks within WIC have been replaced and/or resurfaced. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed minor underside leak at handwashing sink near prep kitchen grill. Repair as needed. REPEAT. |