|
23
|
0
|
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 open half/half, heavy whipping cream, liquid eggs without date marking. CDI - PIC added labels to items.
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Facility receives soup from commissary kitchen. Soup is prepared and placed in ROP hot and cooled in freezer. Shelf life on date label is 30 days. Facility receives these bagged soups every other day, thaws, and opens the bag to cook. Commissary and facility does not have required HAACP plan approval for this method. PIC discarded all bagged soups. VR will occur in 3 days for compliance. PIC will follow up with EHS with a plan for new procedure. (1) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being held at 50ppm. Manufacturer requires concentration to be at 200-400ppm for proper sanitizing. CDI - PIC made new buckets of sanitizer at 200ppm. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans stored wet by bakery area used for the bistro line. Allow to air dry before stacking on storage shelves. CDI - PIC placed wet pans back in dish area to be W/R/S |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed bottom shelving of prep table accumulating rust. Surface is used for storing sheet pans and cambros. Observed shelving used for drying dishes accumulating rust in dish area. Resurface/replace. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed two ceiling tiles that are made of porous foam material. These tiles are unapproved since they are porous and not smooth. Replace.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed rubber stripping missing on the corner of wall by three compartment sink. Observed ceiling tile above WIC falling off exposing inside of ceiling. Observed concrete flooring by barista area with heavy indentions in the floor that need to be filled so that it is easily cleanable. Observed three a/c vents that are rusting. REPEAT.
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 two ac vent covers accumulating dust. Increase cleaning frequency to reduce accumulation. |