|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Shrimp stored above fresh green beans in WIC. *CDI - PIC removed shrimp from WIC and placed them under running water to thaw.
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 - Items in WIC from yesterday date marked for today. PIC stated they got their dates confused and thought today was the 19th. *CDI - PIC corrected all dates in WIC.
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 . |
|
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 - Wings cooked upon EHS arrival placed on TPHC without start and end time posted after 15 minutes. PIC stated that wings held on time are gone within 1-2 hours. EHS educated PIC on importance of time being posted. *CDI - PIC wrote start and end time on item. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gaskets to WIC door tearing and in need of replacement. |
|
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 - grease build up on hood system. PIC states that hood system is cleaned every 3 months and is currently scheduled to be cleaned 2 weeks from today. |