|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a small knife stored inside the handsink.
CDI: Knife was removed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a few containers of unwashed cherry toms and bags of unwashed lettuce stored above a large cambro of tomato sauce, stored inside the WIC.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
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 pan of cooked spaghetti noodles portioned in bags date marked with a prep date of 1/22, stored inside make table 2.
CDI: PIC voluntarily discarded spaghetti noodles since they had surpassed the 7-day window.
Observed a pan of cooked linguine noodles portioned in bags date marked with a prep date of 1/23, stored inside make table 2. PIC stated this is incorrect and he cooked these yesterday and must have forgotten to change the old date sticker from the pan.
CDI: PIC removed incorrect date sticker and created new one with correct date of prep.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed pan of lobster bisque that bore no date, stored inside the WIC. PIC stated that they prepared this yesterday.
CDI: PIC created date sticker for lobster bisque.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves inside WIC and WIF.
Replace rusted shelves so they are smooth and easily cleanable.
REPEAT VIOLATION. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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.
Observed soiled exterior surfaces of cold holding units. Observed heavily soiled exterior surfaces of cooking equipment at the make line. Observed oil accumulating on hood vents. Observed interior non-food contact surfaces of cold holding units soiled with food residue/debris.
Increase cleaning frequency.
REPEAT VIOLATION. |