|
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) EHS observed a few items in make unit (cooked chicken, pork, rehydrated mushrooms, noodles) without proper date marking. PIC stated all items were stocked at opening from the WIC. EHS verified dates in WIC with PIC.EHS advised to placed proper dates on items moving into the make unit prior to storing. PIC stated employees sometimes forget when refreshing pans through the shift. CDI - PIC verified dates from WIC and applied accurate date marks to items in make unit. (1.5)
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed bucket of soap cleaner used for mop buckets stored in unlabeled container in mop sink room. CDI - PIC labeled container. (0) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed two large cambros of raw chicken cooling in WIC tightly wrapped with plastic wrap. After thirty minutes EHS observed no change in temperature. EHS provided further education on cooling methods. CDI - PIC unwrapped containers and stretched chicken onto thin pans to quickly cool in WIF. REPEAT. (1)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed two containers of sanitizer holding in use wiping cloths at 0ppm. CDI - PIC removed buckets and made fresh sanitizer at appropriate concentration. (150ppm based on manufacturer instructions). (0) |
|
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. EHS observed two shelves below prep surfaces beginning to corrode. EHS advised to replace/resurface shelving. (0) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. EHS observed walls in can wash room soiled with black residue accumulation. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed food items in dry storage and WIC for employees without proper designation or labeling. EHS observed these items co-mingled with items for service. EHS advised to designate areas for employee storage by clearly labeling and segregating areas for employee belongings. REPEAT. (0.5) |