|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed pink buildup inside ice machine. CDI - PIC took ice machine out of service until it can be cleaned after lunch service. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed frozen cooked galbi with no date mark. PIC stated that food was cooked and frozen yesterday. EHS reminded PIC that the day the food is cooked and frozen is counted as one day and food should be date marked to represent this. CDI - PIC added cook/freeze date mark and will add a second date mark when food is thawed.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed fish cake held on TPHC without time stamp. PIC stated that fish cake is cooked and placed on TPHC at 10 am every day for lunch service from 11a - 2p. EHS reminded PIC that a time stamp is still required. CDI - PIC added time stamp. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of noodles, bag of onions, and bag of carrots stored on floor in WIC. |
|
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 in-use rice paddles stored in water at 78 F. CDI - PIC emptied water. |