|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed biofilm residue present on the interior portion of the ice machine. Ensure that ice machine is cleaned frequently enough to preclude the buildup of any residue. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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)
Observed large container of cream cheese (Crab Rangoon Filling) that contains cream cheese, onion, and imitation crab dated past the 7 day date marking window. Ensure that all foods past the 7 day date marking window are discarded after 7 day window has expired. -CDI- PIC voluntarily discarded cream cheese filling.
Per EHS’s review of past date marking violations and Risk Control Plan at the facility, the facility has made large improvements in date marking.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
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 multiple containers of non-TCS dry goods with handles present directly on the food. Ensure handles are kept out of the food.
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 Chicken in TPHC flip top with bowls being used as scoops in direct contact with the food. Ensure that handles or scoops are not in direct contact with food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet stacked bowls and containers present on the clean dish rack of the facility. Ensure all clean equipment is air dried prior to being stacked together. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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 rusting on the shelving present in the WIC. Ensure that non-food contact surfaces are maintained free from rust and corrosion. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 floors of the WIC and WIF with a build up of food debris and residue ensure that all equipment such as WIC and WIF are maintained as clean. |