|
15
|
0
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed containers of raw prime rib being stored on speed rack above ready to eat foods. CDI: PIC re-arranged items to proper storage order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed mushrooms being stored on shelf in WIC above containers of cooked ribs. CDI: PIC rearranged items to proper storage order. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed 2 covered containers of Caesar dressing cooling in WIC not reach 41F after 4 hours. CDI: PIC voluntarily discarded containers of dressing. REPEAT |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of shredded cheese, potato skins, hot dogs and house made ranch being held in prep top 1, potato skins and shredded cheese being held in prep RI 1 and chopped boiled eggs, cut lettuce, shredded cheese and blue cheese dressing being held in prep top 2 all above 41F. See temp chart. CDI: All containers were were moved to WIC to rapidly cool as they had been in unit for 1 hour. PIC discovered breaker for prep unit 1 had tripped and was turned back on. Unit was back in required range. REPEAT |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 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 . Observed 2 covered containers of Caesar dressing cooling in WIC not reach 41F after 4 hours. CDI: PIC voluntarily discarded containers of dressing. REPEAT |
|
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 several flying insects in back of kitchen near dry storage area. PIC stated Ecosure is pest control provider for facility and was onsite last night. Contact Ecosure if problem persists. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water from in use utensil holder at expo 1 coming out at 132F. CDI: PIC adjusted temp to reach 135F. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer for testing rinse cycle on dish machine was inoperable. CDI: PIC replaced batteries during inspection and thermometer was ready for use. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees coat hanging above a bag of onions on dry storage shelf near potato prep station, 2 employee back packs being stored on shelf next to WIC and another employee bag hanging from shelf containing clean equipment. CDI: PIC removed all items and placed in designated shelf above PIC office. |