|
15
|
3
|
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 ready-to-eat cooked peppers and onions stored underneath raw beef in reach-in cooler. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
- Observed employee crack raw shell eggs with gloved hand, open WIC doors with gloved hand, grab container from WIC, walk out of WIC, and continue cracking eggs with same gloved hand, without taking off gloves or washing hands. -CDI- EHS intervened and instructed employee to remove gloves, wash hands, and don new gloves. REPEAT. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 three containers of ready-to-eat chicken stored in WIC without date mark. PIC stated chicken was cooked yesterday. Observed cut lettuce in WIC without date mark. PIC stated lettuce was prepped today. Observed cut tomatoes, cut lettuce, applesauce, and beets in flip top unit without date mark. Observed opened container of pasteurized eggs in flip top lowboy without date mark. PIC knew when items were prepped by cross-referencing date marks in WIC. -CDI- PIC corrected date marked all items. REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
- Observed opened containers of marinara sauce and cocktail sauce in WIC with prep dates of 9/19 and 9/18, past the 7-day timeframe. -CDI- PIC voluntarily discarded the items.
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
|
In-use utensils: properly stored |
Yes |
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 two scoop handles stored within flour container, directly in contact with flour. -CDI- PIC removed handles from flour. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple metal dishes stored as clean above prep sink. -CDI- PIC placed dishes in 3-compartment sink for proper cleaning and air drying. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag and drink stored on lower-shelf of prep table next to food (butter, cooking oils, spices). Relocate employee bag to designated area. REPEAT. |