|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed numerous containers of food in WIC left uncovered. Items had been left open to cool, however, EHS observed food without proper covering/protection days after cooling. EHS advised to cover all foods once cooling has been completed. (0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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) EHS observed shredded cabbage and pickled onions(hot brine) without proper date marking. EHS discussed date marking procedure with PIC. PIC stated all items are held no more than seven days. EHS observed some sauces in WIC that had been frozen and dated for seven days. EHS discussed freezing and thawing with PIC; PIC stated some items such as TCS sauces are cooked, cooled, and left frozen until needed. Facility then will pull item from freezer to thaw and date item for seven days. EHS advised that items coming from freezer that have been cooked and cooled in house shall be thawed and stored for 6 days. Day one is day of preparation and should be accounted for when storing items in the freezer. CDI - PIC discussed issues with food employees who were able to identify the date these items were prepared. Accurate dates were provided and placed on containers for the cabbage, pickled onions, and sauces. EHS advised in future inspections items may be required to be discarded. (1.5)
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few containers and pans stacked on top of each other still wet. EHS advised to stagger stack dishes to allow for adequate air drying prior to storage. REPEAT. (0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. EHS observed metal screen and blade for meat mincer beginning to corrode. PIC stated this mincer is used for lamb. PIC stated it begins to corrode after repetitive washes. PIC stated a back up part is always available for this reason. CDI - PIC removed cover screen and blade and replaced with new part. (0) |
|
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. EHS observed build up accumulating on shelving where clean dishes are stored. EHS unable to determine if debris was due to corrosion but advised to increase cleaning frequency to avoid accumulation. PIC stated shelving can be replaced once cleaned if corrosion is observed. (0) |