|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed PIC touch pepperoni rolls with bare hands. CDI roll handled was discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
11
|
0
|
Food obtained from approved source |
No |
No
|
No |
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed veal osso in freezer section that comes in prepackaged but relabeled and missing safe handling instructions. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 lasagna rolls with meat made and dated today but the noodles were cooked on the 22nd. CDI dates cchanged.
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility with ROP skirt steak and ROP flank steak that was above 41F in the display case. Items also were missing safe handling instructions and dates when items ROP. CDI items discarded. Observed ROP cheese that was held in the facility since 9/04. CDI items discarded. PIC stated they do not check for dates daily. Suggest checking daily as stated in HACCP plan. Observed frozen packages of sausage meet that was not labeled in any way. PIC stated items were prepared yesterday. Verification required. Observed raw beef osso bucca that was not dated and no safe handling instructions. CDI items discarded.
Follow up needed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed meatballs and lasagne rolls that were covered and stacked while cooling. CDI items unstacked to allow proper cooling. Observed potato salad, roasted red peppers, and pasta Salad that was prepared today and placed in the display case prior to fully cooling for holding. CDI items moved to walk in unit to drop in temperature.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.
Observed packaged gluten free dinners, a package of stuffed ravioli, baked muffins and cakes, and tiramisu cups that were missing full labels or missing ingredients list on package. Verification required. |