|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce being stored above RTE foods in the WIC. -CDI- PIC rearrangement the order of the respective food items. (0 pts)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple stacks of metal containers said to be stored as clean with food debris/residue and what appeared to be grease on one of the containers. Also observe pink and black residue build up in the ice machine that is used for customer consumption. -CDI- PIC placed the necessary dishes in the dish pit to be rewashed and sanitized. REPEAT*** (1.5 pts)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a large container of risotto and a container of heavy whipping cream in a flip top unit above 41F. Also observe several items in another prep top unit above 41F. -CDI- PIC voluntarily discarded the risotto and heavy cream and placed ice blankets on the TCS food items in the other unit. REPEAT*** (1.5 pts)
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 items throughout the facility without date marks. PIC stated that the items were made/prepared the day before the inspection. -CDI- PIC date marked the necessary items. REPEAT*** (1.5 pts)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed 3 avocados still bearing stickers after being said to be washed. -CDI- Food employee rewashed the avocados and removed the stickers. (0 pts) |
|
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 a flip top unit and a RIC that were leaking and pooling water in the bottom of the units and on to the floor. EHS could see where the leaking was coming from. Also observed a broken door on another flip top unit. PIC stated that they already have someone coming out to look at the unit with the broken door and will ask about the other units that are leaking. (0.5 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 heavy food debris build up on the wire racks in the WIC and food debris build up in/on the prep units throughout the facility. Increase cleaning frequency top avoid possible contamination. (0.5 pts) |
|
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 low grout throughout the facility and damaged floor tiles at the end of the prep line. Repair the grout and damaged floor tiles to avoid accumulation of food debris and/or pooling water. (0 pts) |