|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed employee food items stored on a shelf commingled with food for sale, inside the standing RIF.
CDI: PIC moved employee food items to prevent contamination. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed various cases and bags of unwashed produce stored on shelves above large cambro of washed mixed greens, large cambro of washed/prepped lettuce, and large cambro of soup. PIC stated new employee on salad station has trouble reaching for the prepped salad mixes and will keep it there for when they are re-stocking for the shift.
Ensure all washed/prepped/RTE food items are stored above unwashed produce to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed pan of cooked polenta missing date label, stored inside the RIC. Observed pan of roasted poblanos missing date label, stored inside the WIC. PIC stated both food items were prepared yesterday.
CDI: PIC created date labels for both TCS food items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0
|
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 pan of boiled potatoes cooling inside the WIC at a rate of 0.058 deg/min, not meeting the cooling rate. Pan was tightly covered with seran wrap, with potatoes in a deep metal pan. PIC stated potatoes had been cooling since an hour prior.
CDI: PIC moved boiled potatoes into a sheet tray to leave uncovered and rapidly cool down in the WIC.
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 . |