|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed two (2) handsinks without handwashing signage. CDI - EHS provided handwashing signage stickers to be affixed at handsinks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed one (1) box of unwashed produce (Cucumbers) stored above RTE sauces and pork in the walk in cooler. CDI- PIC corrected the storage order prior to end of inspection. EHS provided WIC storage order chart.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P EHS observed one (1) container of washed produce (washed and peeled onions, mango) stored with one (1) bag of cut onions in contact within the container. CDI - EHS removed bag from container and placed directly onto rack in WIC. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) ice wand stored on rack in reach in freezer with debris on its surface. CDI - PICs rotated wand to 3 compartment sink for corrective cleaning . EHS advised storing clean ice wand in plastic wrap or separate container within freezer. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately six (6) stacks of single service articles (to go boxes, bowls, and lids) with exposed food contact surfaces at storage shelves and prep cart. CDI - PIC and EHS inverted single service articles to prevent potential contamination. |