|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above ready-to-eat salsas in WIC. - CDI - PIC moved raw shell eggs next to salsas. - *NOTE: No risk control plan implemented today due to improvement noted since previous inspection. Point deduction reduced to half. RCP will be implemented at next routine inspection if storage order issues persist.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed salsas in WIC and tamales in RIF lacking covers. - CDI - PIC covered items. |
|
33
|
0.50
|
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 chile sauce temp 90F while cooling at ambient temperatures on flattop grill. Per PIC, sauce had been there for an hour and 20 minutes. PIC stated it is common procedure for items to cool to room temperature at ambient temperatures prior to being placed in WIC. - CDI - EHS discussed how to improve cooling methods with PIC. PIC rapidly reheated chili sauce to 197F and began cooling process over. PIC agreed to place item in shallow container in WIC to cool once product has stopped steaming.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - Observed chlorine sanitizer test strips to have expired 9/22 and not properly measuring sanitizer concentrations. - VR - Verification required within 10 days to ensure new chlorine sanitizer test strips have been obtained. |