|
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 raw chicken stored over cooked brisket in WIC. CDI - PIC corrected food storage.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries stored over sauces in RIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food residue on deli slicer guard. CDI - PIC removed slicer to be washed.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on ice machine divider. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken in low reach in cooler at 44 F. CDI - PIC voluntarily discarded food.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 salsa in RIC with no date mark. Observed pepperoni, spinach, and American cheese in low reach in cooler with no date mark. Observed cooked brisket and deli meat in WIC with no date mark. REPEAT. CDI - PIC voluntarily discarded all food.
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 deli meat dated 4/3 - 4/20 in WIC. Observed pasta dated 3/30 in low reach in cooler. Observed salsa dated 3/18 in RIC. CDI - PIC voluntarily discarded all food.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. PIC stated that cream cheese packets are placed back in cooler after breakfast. Employee stated that liquid eggs are saved after breakfast in some cases. Both items are held without temperature control and listed on TPHC procedures. CDI - EHS reminded PIC to discard both items after breakfast in all cases. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereal dispensers missing ingredient and nutrition labeling. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held halfway out of sanitizer bucket. Keep cloths fully submerged in sanitizer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket and ice accumulation on WIF door.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household blender in kitchen. Replace with commercial, ANSI certified or equivalent. |