|
15
|
1.50
|
Food separated & protected |
No |
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 loosely wrapped raw beef stored directly on top of loosely wrapped raw chicken in reach in freezer.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed carrots stored over noodles and unwashed peppers stored over cut cabbage in WIC. REPEAT. Points not escalated due to improvement from last inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in prep top/low reach in unit above 41 F. CDI - PIC voluntarily discarded food that was stored in unit overnight. Other food that was moved from the WIC to the prep top this morning was moved to the reach in freezer to cool down to 41 F.
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 |
Yes |
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 multiple tubs of chicken cooked on 5-6 without date marks. CDI - PIC added date marks.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed steam table items and chicken by cook line held on TPHC without a time stamp. CDI - PIC added time stamp to items. |
|
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 wiping cloths stored in sanitizer at approximately 0 ppm chlorine in cabinet at front line. CDI - PIC changed sanitizer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep top/low reach in unit not holding food at 41 F or below. CDI - PIC removed all food from unit and will submit a service request. VR. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout between floor tiles in kitchen and standing water underneath floor tiles by grill and by back door. |