|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed approximately four (4) unwrapped washed peppers stored on top of lid of ready to eat foods in WIC. Observed pan of washed and zested oranges sitting within cake pan of cheesecake crust in rear area 2 door reach in cooler. CDI - Wearing gloves, PIC removed peppers from lid non food contact surface and rotated into readily available clean bin. EHS placed bin of oranges on available shelving in RIC. |
|
23
|
1.50
|
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 one (1) unlabeled bag of whole leaf lettuce in WIC. CDI - PIC delegated task of properly labeling food lettuce bag.
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 seven (7) pans of RTE sausage in warehouse WIC with prep dates (removed from packaging, placed in pans) of 12/20-12/26 and 12/21-12/27. CDI - PIC voluntarily disposed of out of date food items.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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three (3) employees engaged in minor food prep (stirring reheated cheese, portioning dressing cups) and cleaning procedures (dishwashing) with no hair restraints. |
|
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 one (1) food employee with wiping cloth stored in back pocket in rear kitchen area. Store cloths in sanitizer between uses. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately ten (10) stacks of single service food trays on high shelving with exposed food contact surfaces. Invert/cover trays to prevent potential contamination. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed flickering light in WIC when door was closed. Calibrate lighting such that it stays on consistently |