|
15
|
1.50
|
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 uncovered fries directly touching the bottom of pans of more fries in WIC (trays of fries stacked, without covers). -CDI- PIC unstacked pans of fries.
-Observed bowl of cheese placed directly on top of purple gnocchi in prep top. Gnocchi was uncovered (bottom of cheese container was directly touching the gnocchi). -CDI- PIC moved cheese bowl to separate area. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed ice machine with visible dark and sticky buildup inside machine, on ice shield. Increase frequency of cleaning. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 leek dip without date mark. -CDI- PIC verified when leek dip was prepared and properly added date mark.
-Observed roasted chicken (10/2), cooked beets (9/29), and cheese sauce (10/1) held past their 7-day timeframe. -CDI- PIC voluntarily discarded the foods listed.
-1/2 points- No point escalation due to significant improvement in date marking since last inspection.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.-Observed no labels on bottles of water, oil, and salt. Label all containers with the common name of the food. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed ceilings and vents above prep coolers/clean dishes with visible dark buildup. Increase frequency of cleaning ceilings. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bags/jackets hanging on dry storage shelf among customer food. Store employee items in designated area to prevent contamination of customer food. |