|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. While checking temperature of milk, EHS knocked over milk jug cap, which touched floor surface. Food employee grabbed lid and briefly began rinsing in hand sink. CDI - PIC directed employee to rinse and clean cap at service sink. Employee did so and washed hands effectively before returning to food service. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bins of unwashed pepper stored above ready to eat, cooked bacon in 2 door RIC. Observed one (1) bag of unwashed lemons stored above sliced tomato in prep top 1. CDI - PIC directed food employee to rinse peppers at prep sink before storing again. EHS rotated bagged lemons to lower storage in prep unit 1. EHS provided PIC with storage order charts for reach in units and WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 one (1) open container of marinara sauce with no date label. All other TCS, non date mark exempt food items were labeled accordingly. CDI - Food employee confirmed this item had been opened in previous day service and date marked it accordingly.
For more information, please visit: http://meck.co/FoodSafety 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/BOPsSNUajYsz |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of in use bleach sanitizer spray beneath 3 compartment sink. CDI - PIC pulled bottle and labeled accordingly. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 two (2) pans of recently prepared sliced cheese cooling covered with plastic wrap in prep table RIC 1. When observed later, items were cooling at insufficient rate. CDI - PIC delegated rotation of cooling item to reach in freezer. Items observed cooling in this manner were effectively cooling.
Note: EHS observed cooling methods documentation and charts throughout kitchen. EHS is providing new cooling charts for RTE and two step cooling.
For more information, please visit: http://meck.co/FoodSafety 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 |
No |
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 two (2) working containers (salt at WIC spice rack and cornmeal bin at baker’s station) without effective labeling. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) cream cheese knife in prep top one with handle contacting food. CDI - EHS pulled cream cheese knife from container without making barehand contact with food and employee rotated it to 3 compartment sink to properly wash, rinse, and sanitize.
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 plastic to go container stored in dry pasta as a utensil. CDI - PIC voluntarily disposed of to go container. Utilize utensils with handles when stored in food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) ice wands stored in reach in freezer directly on shelving. CDI - PIC delegated ice wands be wrapped in plastic wrap before being placed back into freezer. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
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. Observed unwashed celery heads stored in two (2) grocery bags in 2 door RIC. Utilize food safe containers, food grade bags, or food wraps (plastic wrap or foil) to store food items.
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 cardboard sheeting used as a shelving surface at storage area with food flavoring extracts, powders, flour, etc. Remove absorbent material and replace with smooth and easily cleanable surface (plastic sheeting, cutting boards, plastic matting, etc.) |