|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items in WIC such as raw and cooked chicken, raw shrimp, shredded cheese, and shredded cabbage holding above 41F. WIC ambient temperature 47F. PIC discarded all TCS food items in WIC during inspection and called maintenance company.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on any TCS items in WIC. All food was discarded due to unit not holding temperature, so no further action was needed. EHS advised PIC to date mark any TCS foods held in facility for over 24 hours.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pan of sanitizer not baring label. CDI - EHS had PIC label sanitizer during inspection. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four pans of cooked chicken in WIC stacked directly on top of each other, with no barrier between the bottom of the sheet pans and the cooked chicken. EHS recommended against this during inspection. Chicken was discarded due to WIC unit not holding temperature, so no further action was needed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed strainer in dish pit warped and broken, exposing sharp edges of the utensil. Observed WIC in facility not holding proper temperature. PIC discarded broken utensils and called for maintenance on WIC during inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee cellphones stored on food prep areas during inspection. |