|
15
|
1.50
|
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. Observed raw chicken stored over raw beef and raw pork in WIC and WIF. CDI- PIC fixed storage order to be correct with chicken on bottom shelf. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple crates of produce stored on the floor in WIC. CDI- PIC placed crates on shelves at least 6 inches above the floor. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados and limes with stickers on flesh after washing. CDI- PIC had employee remove stickers and rewash produce. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles stored in direct contact with rice, flour, and chips. CDI- PIC removed scoops from foods. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed plates and bowls on cook line with food contact surface facing upwards and subject to possible contamination prior to use. CDI- PIC inverted all plates and bowls. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several silicone spatulas with silicone chipped. CDI- PIC voluntarily discarded spatulas. |