|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. One microwave significantly soiled on interior. PIC stated microwave is not in use. Remove soiled -out of -use equipment , or clean equipment. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Found one out of seven soup bags in rethermalizer that had been previously heated and cooled that did not reach 165.0 F within 2 hours of dropping. CDI- Bagged soup voluntarily discarded. soup that have been previously heated and subsequently cooled must be reheated to 165.0 F or above within 2 hours. |
|
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 is not been labeled, or if the label is incorrect. -P: Employee placed two batches of ham, prepped on different days, into the same pan and did not adjust the date label. Do not place products that were opened / prepped on different days into the same pan. CDI- PIC voluntarily discarded ham.
Date marking system for opened milk containers is unclear. Label is placed on milk containers when pulled from WIC and placed in prep cooler, but milk may not be opened for a couple of days once labeled. Facility may be compliant for date marking and holding of opened milk but it cannot be determined with current system in place. Found a date mark label on opened milk of 2/24 with expiration of 3/4. PIC voluntarily discarded milk. Found pan of boiled eggs not date marked. CDI- discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: See above.
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 |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Milk carafes for customer self service are marked with 6 hour TPHC hold time. Written procedures for TPHC products are for 4 hours only. Hold milk for 4 hours maximum in carafes or prepare procedures for 6 hour TPHC. Return visit to see what facility has opted to do.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Non food contact surfaces of beverage dispenser in common area with some black growth on ice dispenser push-lever. |