|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bag of unwashed peppers stored directly on top of bag of washed and prepped carrots in WIC. PIC moved peppers to bottom shelf in WIC
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 prepped tomatoes in prep top unit that were at 44F and prepped 3 hours prior to arriving for inspection, all other temperatures in unit were 41F or below and were prepped and placed into prep top. CDI-PIC moved tomatoes into WIC in a larger container to spread out tomatoes to rapidly cool. EHS spoke with PIC about prepped tomatoes prior to any other items and have sliced tomatoes cool uncovered in WIC prior to opening.
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 . |
|
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 lime juice squeezer with small chips in the middle portion of juicer. CDI-PIC discarded juicer and stated that facility will order a new one. |