|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee re-contaminate hands by turning off water faucet with bare hands. CDI- EHS provided education and food employee rewashed hands and turned off faucet handles with paper towel used to dry hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef stored over produce in WIC. CDI-PIC moved raw beef cuts to rack with other raw beef and corrected storage order. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed raw ground beef on single service trays stacked on top of other trays in direct contact with the bottom layer without a barrier. CDI-PIC moved stacked raw ground beef trays to create a single layer of trays.
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed southwest salmon patties at a temperature of 47F and Raw salmon filet that was 44F on speed rack in WIC. CDI-PIC voluntarily discarded salmon patties and raw salmon filet.
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw pinwheel sirloin prepped and packaged in cutting area, then placed out in display case, per PIC. Raw sirloin had a temperature of 43F and was prepped 30 mins prior. CDI-Raw pinwheel sirloin was moved to WIC to cool and reached 41F 45 minutes later.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead flies underneath packaged meat display case. |
|
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 box with a raw whole pig that was stored on the floor of WIF. PIC moved box to beef WIC to undergo thawing. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed broken atmospheric backflow prevention device not build for continuous pressure on can wash connected to in-use hose with shutoff valve. CDI-PIC disconnected hose from can wash. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed small leak from outdoor compacter. |