|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels in the dispenser at both hand sink in the kitchen. CDI- Paper towels provided at the time of inspection. -1 pts- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 unwashed produce in the box stored above boxes of washed products on shelving in WIC. CDI- PIC rearrange the items at the time of inspection. Proper storage order discussed during inspection. -0 pts- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 ham and cheese sandwiches made this morning, wrapped into the plastic bag/folded/stacked up in the metal pan, put in WIC at about 11 am to let cool. Temperature is not dropping at all within 20 minutes at the time of inspection. CDI- EHS and PIC discussed/practiced different methods of cooling, then items was placed in WIF. Items cool down below 41F within 20 minutes. Ensure to cool food properly with proper cooling methods at anytime -1pts- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the kitchen. Keep free of flies. -1 pts- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed wet stacking of metal pans on shelving. Ensure to let items air dry before stacking them up. -0 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed damaged/cracked spatulas in drawer. CDI- PIC volunteer to discard items and only keep good repair items/equipment. -0 pts- |