|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over pasteurized eggs in WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. PIC stated that cream cheese is saved after breakfast. TPHC form lists all cold foods at breakfast bar and cream cheese had a temperature of 69 F. CDI - PIC voluntarily discarded cream cheese and will discard cream cheese on a daily basis at the end of breakfast. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed consumer cereal dispensers without nutrition labeling or ingredients. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Food Display - Preventing Contamination by Consumers (P). Observed unwrapped apples at breakfast bar. CDI - apples were removed to be individually wrapped. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed tongs laying in ice in ice bucket by coffee station. CDI - bucket and tongs were removed to be washed. Facility will provide a separate tray for tongs to prevent consumers from laying tongs in ice. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils stored in plastic jug with debris and cracks in bottom in the kitchen. CDI - jug was discarded and utensils were moved to 3-comp sink to be washed. |