|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a container of unwashed strawberries stored above multiple bottles of RTE sauces, inside lowboy cooler 4.
CDI: PIC had food employee remove the container of unwashed strawberries.
*Note: Storage order was correct in all other refrigeration units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 TCS food items cold holding above 41F inside the WIF (see temp chart). EHS observed ambient air temp to be at 53F. PIC stated that they noticed WIC was temping above 41F since this past Friday, and currently has a work order in with their repairman to receive a part to fix their compressor. Facility does not keep temp logs of their refrigeration units, so the length of time these TCS food items have been cold holding above 41F is unsure.
CDI: PIC and food employee voluntarily discarded all TCS food items inside the WIC that were temping above 41F (fried tofu, cooked vermicelli noodles, cooked mushrooms, pulled chicken, cooked shrimp, beef fat, cooked short ribs, cooked beef and kimchi dumplings, raw soft shell crab, raw pork belly, raw beef loin, raw shell eggs, cooked bamboo shoots, cooked crispy rice, cooked pork and ginger dumplings, tofu, commercially made bao-buns, kimchi, raw marinated chicken, cut cabbage, heavy whipping cream).
**Facility voluntarily closed, and PIC called owner of the facility to call another repairman to check out the WIC again. Repairmen arrived on-site while EHS was still typing up the inspection report. EHS gave option of filling out a Product Disposition Form, but PIC and Owner decided not to fill one.
Observed a couple TCS food items stored in the different make tables and lowboy coolers temping above 41F (see temp chart); these items were taken from the WIC this morning to fill the make table units for lunch service.
CDI: PIC and food employee voluntarily discarded all TCS food items temping above 41F.
VERIFICATION REQUIRED within 3 days to ensure facility had WIC repaired and facility is in compliance.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 6 large plastic containers of cooking oil stored directly on the floor.
PIC stated she will get another crate to hold these off of the floor. |
|
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 all 3 handsinks in the kitchen needing to be re-caulked. Observed the lid of the make table door of deli fliptop 2 damaged. Observed rusted shelves in the dry food storage rack and inside the WIC.
Re-caulk handsinks, repair lid of deli fliptop 2, and seal/replace rusted shelves so that they are smooth and easily cleanable. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 soiled gaskets in lowboy cooler 4. Observed soiled gaskets in cooler drawers. Observed dust buildup on the shelves of the clean dish rack.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed dust buildup on the fan vents inside the WIC. Observed black buildup on the exterior wall by the vent on the side of the WIC.
Increase cleaning frequency to prevent contamination. |