|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed one (1) speed rack within WIC with one (1) container of RTE food ingredients (water jug) below trays of raw animal foods. CDI - EHS reviewed storage order with PIC and rearranged speed rack. REPEAT.
Note: No escalation in point deduction due to noted improvement; fewer portions of TCS foods were improperly stored, and all raw animal foods were stored in proper hierarchal order.
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 (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 two (2) portions of TCS foods (cooked shrimp and crab cake bowl) in seafood ice display with no date marks. All other food portions were dated accordingly. CDI - Seafood department employee confirmed food items were prepared on the same day as other displayed items (12/1) and affixed date stickers accordingly.
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 . |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two (2) pairs of personal shoes stored on corner drying rack bottom shelf, in contact with one stack of unused metal pans. CDI - Employee removed shoes to storage area outside of establishment prep area. EHS rotated contaminated dishes to wash basin of three compartment sink. Employee and EHS washed hands before continuing processes. |