|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) unwashed, uncut green bell peppers stored on relatively clean bottom surface of pizza prep unit. CDI - EHS donned single use gloves and took readily available clean and sanitized metal bin from clean dish storage. EHS placed peppers into container before placing back into unit. |
|
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 approximately fourteen (14) salads cooling in grab-n-go unit. Salads were approximately 30 minutes from surpassing 4 hour cooling rate. Only the walk-in cooler or walk-in freezer are approved for cooling. Do not cool in grab-n-go units. - CDI - PIC tasked food employee with moving items to walk-in freezer to quickly cool. REPEAT.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) squeeze bottle of lime syrup for bakery in WIC with no labeling. CDI - Bakery manager labeled syrup accordingly. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) employees with wrist watches engaged in food prep (deli slicer, repackaging baked goods etc.) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
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 one (1) unopened box of plastic lids stored on the floor of pizza handsink area. Observed one (1) stack of single slice pizza boxes stored with exposed food contact surfaces. CDI - Pizza boxes were inverted to prevent potential contamination; PIC rotated unopened lids to separate storage shelving in deli. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed multiple flattened cardboard boxes on shelves of walk in freezer. Remove excess cardboard acting as an absorbent surface. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 food residue on the interior and exterior of pizza prep unit. Clean and increase cleaning frequency to maintain clean. REPEAT. |