|
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- Observed chicken out of the original packaging in the WIC above spring roll wraps, and raw salmon out of the original packing above imitation crab. Ensure proper storage order in freezers when food is out of the original packaging.
-CDI- PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Lo Mein and bean sprouts in the PT above 41F -CDI- Voluntarily discarded. EHS observed almost all TCS foods in the WIC above 41F between 42F-44F. EHS notes that the facility was going in and out of the WIC throughout the whole beginning of the inspection. EHS and PIC discussed and the food employees are working in and out of the WIC at a rate that is unsustainable for proper CH in the WIC unit. EHS observed an ambient temperature in the WIC of 40F-41F at the beginning of the inspection. PIC had food employees stop entering the WIC for 20 mins. After the 20 minute window the ambient air went down to 37F. EHS also notes that the facility has a full WIF that can used for cooling as well.
-CDI- EHS coached PIC and Staff, and all RTE TCS foods were voluntarily discarded.
EHS will return to ensure that facility maintains proper cold holding.
-3 DAY VERIFICATION-
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 . |
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed no date marking present on milk in the WIC, lettuce in the stand up RIC, and wontons in the stand up RIC. -CDI- PIC was able to tell EHS prep dates/cook dates for these food items and back dated the food items.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil bottle present in the expo area unlabeled ensure that all working food containers are properly labeled. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed cardboard used as liners on shelves in the facility. Ensure that any liners for shelves or other non-food contact surfaces are made of smooth and easily cleanable materials. |
|
49
|
0.50
|
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 buildup of residue and debris on top and middle shelving of expo area, as well as on the sides of cooking and holding equipment.
Ensure that non-food contact surfaces are clean and maintained as clean. |