|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions and other unwashed produce stored above RTE shredded cabbage in WIC. CDI - PIC moved cabbage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked rice in WIC that did not have any change in temperature between 2:15pm and 2:55pm. PIC stated rice had begun cooling around 1pm. CDI - PIC changed method to hasten cooling. Rice achieved below 41F around 3:45pm.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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, cut tomatoes, pico de gallo, and cut lettuce in WIC cooling in deep, covered plastic containers. Observed cut watermelon in Garde Manger RIC in deep, covered plastic container. Observed cooked rice cooling in WIC while covered with plastic wrap. All food items were cooling under the proper rate. CDI - PIC moved watermelon, cut tomatoes, pico de gallo, and cut lettuce to shallow, uncovered pans to allow for proper airflow, and placed in WIF. PIC removed plastic wrap from cooling rice and moved to WIF. All food items had achieved 41F or below by 3:45pm.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP Mahi thawed while still sealed in packaging. PIC stated Mahi had been thawed on 7/22. CDI - PIC discarded Mahi. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration of about 50ppm during inspection. PIC stated they change sani buckets before resuming service at 4:00. More frequent replacement may be needed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat being stored on the corner of shelf in dry storage that was storing customer food. Ensure employees do not store belongings in conjunction with customer food. CDI - PIC moved item to the office.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored in conjunction with clean customer plates. Ensure all employee food and drinks are stored in a manner that does not risk contamination of equipment. CDI - PIC moved drink. |