|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
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 raw eggs stored next to on the same shelving with ready to eat food in WIC. CDI- PIC volunteers to discard items during inspection. And mentioned that the facility is having pasteurized eggs coming in the next day. Keep raw and ready to food separate from each other and at the correct order at all time. Point remain the same at this time. -1.5 pts- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. -Observed soup is holding in the hotbox at 127F. According to PIC the soup was made today for lunch at 11, still within 2 hours time window, CDI- As a result item was reheat to 197F and keep hot holding in the hotbox at the time of inspection. -0 pts- |
|
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 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 .- Observed slice/cut tomato, lettuce, Cole slow and cheese holding temperature above 41F on ice and reach in. CDI- Education about cold holding and proper way to handle the situation discussed in detail with PIC at the time of inspection. Items will be discarded at the end of lunch serving time today. -1.5 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs- Observed several items in WIC with incorrect/past due date marking. Chub of turkeys dated 8/6, tomato paste dated 9/4-9/13, cut melon has two different stickers dated 8/5 and the other side date 9/5, sausage gravy dated 8/4-8/7, chub of ham dated 8/31-9/8. CDI- PIC volunteer to discard all items during the time of inspection. Date marking system discussed in detail with PIC and the chefs. All ready to eat food/food once cooked/prepared/can food once opened can be stored up to 7 days. Day 1 starting when open, cook or prepare. -1.5 pts- |
|
49
|
0
|
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 soiled microwave, detail cleaning needed and keep clean. -0 pts- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster doors left opened when not in use. Keep all lids and doors close.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.- Observed one of the dumpsters is missing drain plug. Obtain a dumpster drain plug and keep it in place. -0 pts- |