|
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 chicken and raw pork stored directly over cooked egg rolls on speed-rack in WIF. CDI- PIC rearranged speed rack and education was given to PIC on storage order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed carrots, celery, and personal food stored directly over uncovered washed/cut onion and cabbage in WIC. CDI - PIC corrected storage. Education was given on where to keep personal food.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cut cabbage and cut broccoli with a discard time of 3:00PM. Food was not discarded during inspection staff member placed new extended time sticker over on food containers. CDI - EHS instructed PIC to discard TPHC-4 food and to denatured the food.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed RTE chicken on 4-hour TPHC placed into low boy cooler and brought back out for dinner service with a 83F. TPHC sticker stated discard at 3:00PM. CDI - EHS instructed PIC to discarded bowl of RTE chicken. EHS educated PIC on how to use TPHC correctly. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 three boxes of food stored on floor underneath shelves in WIF. CDI - PIC moved boxes off the floor and placed them on a speed rack. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored between soiled prep table and soiled flip top unit. CDI - PIC moved knives to 3-comp-sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food build up and hrease on floors, walls, and around cooking equipment
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 ceiling tiles missing around and above WIF and WIC. PIC will place tiles back to original location. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters and railing with heavy grease and debris build up. Hood system needs to be serviced. |