|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed mac and cheese sauce, queso, and marinara sauce holding below 135F in steam well. -CDI- PIC reheated items to 165F.
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
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
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 multiple items throughout facility without date marks. Observed majority of foods in prep units lacking date marks. Facility must implement consistent date marking system to ensure all TCS foods held over 24 hours are date marked and do not exceed a 7-day shelf life. -10 day verification visit required- EHS will follow-up to ensure facility’s date marking system improves.
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 .
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 throughout prep units lacking date marks (sliced/diced tomatoes, cut lettuce, pimento cheese, rice, pasta, hard boiled eggs, pico, roasted veggies, fried mozzarella cheese, chicken wings, roasted corn). -CDI- PIC verified prep dates of all items by referencing large batches in WIC and properly added date marks.
-Observed sliced tomatoes, cut lettuce, roasted red peppers, sausage gravy, queso, pasta cream sauce, and marinara in WIC without date marks. -CDI- PIC verified prep dates of tomatoes, red peppers, pasta cream sauce, queso, and marinara and properly added date marks. PIC voluntarily discarded the cut lettuce and sausage gravy.
-Observed chipotle crema (11/25) and sliced turkey (12/6) held past 7 days. -CDI- PIC voluntarily discarded both items.
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 .
REPEAT |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored directly on the prep table cutting board, not in a sanitizer solution. Observed additional in-use wiping cloth stored in empty container. PIC stated the wiping cloths are used to clean the prep cutting board. -Store in-use wiping cloths within properly concentrated sanitizer solution.
REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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. -Observed box of single-service items (to-go containers) stored directly on the floor by the back WIC room. Raise boxes of single-service items off the floor. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 heavy buildup of residue on shelves in WIC. Increase frequency of cleaning shelves to prevent accumulation of food debris on shelves. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup along walls inside WIC. Increase frequency of cleaning to prevent bacterial growth. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee backpack hanging directly above avocados Observed employee jacket stored among dry storage, directly touching customer food (bags of bread). Ensure employee items are stored separately from customer items to prevent contamination.
REPEAT |