|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed prepared onions, carrots, celery, macaroni and cheese and cooked chicken uncovered on storage racks in WIC #1 CDI - PIC covered all items with lids.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed collard greens, and okra stored over uncovered onions, celery, carrots, and corn on storage shelves in WIC #1. CDI - PIC correct storage order.
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 |
No |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) Observed 13 cycles of sanitizing hot water below 160F to properly sanitizer utensils/equipment for high temp dish machine. EHS's irreversible thermometer showed 144F and PIC irreversible thermometer at 157F. PIC will call for repairs. 10 DAY VR REQUIRED. |
|
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 cooked shrimp from 03:00PM today above 41F in To-Go containers in WIC#1. CDI - PIC placed cooked shrimp on sheet pans to quickly cool and left uncovered in WIC. 60 minutes cooked shrimp obtain cooling rate of 0.17 See Temp chart.
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 . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three secondary spray bottles with unknown liquid without any labels throughout kitchen. CDI - PIC voluntarily discarded liquid. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed PIC's irreversible plate thermometer 13 degrees higher vs EHS irreversible plate thermometer. PIC will calibrate thermometer or replace. 10DAY VR verification.
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout establishment mainly in dish room area. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in containers of sugar, sat/pepper, and rib-rub with handles submerged. CDI - PIC corrected scoops. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed WIC #2 with ambient air between 48F-52F. PIC called for repairs. PIC is not storing any foods in WIC #2. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint not sealed to wall and detached. by prep-sink next to 3-comp-sink. |