|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a large bus tub full of cut romaine lettuce stored underneath a box of unwashed tomatoes in the WIC.
CDI: PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed a metal pan of cooked chicken breast hot holding below 165 degrees F. PIC stated that it was reheated 20 minutes prior to the inspection.
CDI: PIC reheated the chicken on the flattop and was temping above 165 degrees F.
REPEAT VIOLATION. |
|
28
|
0
|
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 an unlabeled bottle of multi-surface sanitizer in the bathroom used for cleaning.
CDI: PIC labeled bottle of sanitizer. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple metal pans stacked in the clean dish rack with visible lint.
CDI: Pans were removed and put into the dish room to properly wash, rinse, and sanitize. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.
Observed a filter located directly above the clean dish rack that had egregious buildup.
Increase cleaning frequency or replace filter. |