|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed cases of raw shelled eggs stored on a shelf in the WIC directly above bulk containers of RTE strawberries and pineapples that are used for drinks. REPEAT.
CDI - PIC relocated containers of strawberries and pineapples so they are not below the raw shelled eggs.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 - Observed containers and packages of birria, lengua, diced chicken, beans, raw chorizo, raw pork belly, raw pork, raw chicken, guacamole, shredded mixed cheese, shredded mozzarella, unsalted butter, and birria consume to all be at temperatures of 44-45F. Ambient of WIC observed to be at 44F upon arrival. PIC stated that Tuesdays are the days they receive all their deliveries (usually 3-4 trucks) which started to arrived at around 9:45-10:30am. Staff had been in and out of the WIC frequently for the entirety of the deliveries up until right before the EHS arrived and the business opened at 11am. REPEAT.
CDI - WIC temperature adjusted and was observed at 38F ambient at 1pm. All items observed to cool back down to 41F within the required 4 hours and prior to EHS leaving the facility. EHS advised the facility to adjust their procedures when putting the deliveries away to ensure the WIC door is shut during that process so the cooler does not warm up.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed multiple chemical bottles to not be labeled as to their contents.
CDI - Chemical bottles labeled. |
|
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 - Observed insert containers of raw shrimp and ceviche to be at temperatures of 60-64F in the cookline lowboy across from the fryers. Items had today’s date mark on them and staff stated having prepared the items right before opening at 11am. Items were still actively cooling and were observed cooling in the lowboy refrigerator, which is not designed not approved for rapid cooling. REPEAT.
CDI - PIC moved to RIF to rapidly cool and were observed at 41F by 1:45pm.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the scoops in use for the bulk storage bins of rice and masa to be stored with their handles in directly contact with the food inside the bins.
CDI - Scoops removed and adjusted so that their handles are not touching the food inside. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed stacks of cleaned insert containers to be wet nested on the clean dish storage rack adjacent the dishwasher. |
|
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 the racks inside the WIC to have accumulations of food debris/grime. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 the ceiling and walls inside the WIC to have accumulations of grime/dust. |