|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. -Observed few hand sinks without a handwashing sign. -EHS provided handwashing signs for PIC. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf -Observed no shellstock tag on opened bag of shellstock. Shellstock tag could not be located. -CDI- PIC voluntarily discarded the shellstock. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw sausage stored above ready-to-eat foods (mozzarella, pepperoni) in pizza lowboy. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed milk, half and half, heavy cream, and whipping cream stored in beverage reach-in-cooler above 41F. Observed ambient temperature of unit at 51F. - PIC voluntarily discarded the items. PIC will not cold hold in unit until it is repaired and properly cold holds at or below 41F. All other foods stored in unit are not TCS. -3 day verification visit required-
- Observed sliced Asiago cheese in prep top above 41F. All other items in unit were at or below 41F. PIC stated temperature of cheese was checked and observed at less than 41F 2 hours ago. -CDI- Because cheese was within the 4 hour cooling window, PIC moved cheese to WIC for rapid cooling.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed multiple items on cook line in prep unit without date marks (cooked vegetable mix, sliced tomatoes, cooked chicken, cooked broccoli). -CDI- PIC was able to verify prep dates of items by referencing large batches in WIC and PIC properly added date marks. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed cooked chicken, uncovered and stacked directly on top of sheet tray holding more chicken. -CDI- PIC unstacked food from each other to prevent contamination. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed utensils stored in water at 133F. -CDI- PIC changed water to above 135F.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for scoop submerged in breadcrumbs. -CDI- PIC removed scoop from food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple dishes wet stacked, stored as clean. |