|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed produce stored above guacamole packages in WIC. CDI - PIC relocated unwashed tomatoes to readily available unwashed produce shelving.
EHS provided WIC storage order guide.
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 |
Yes
|
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 two (2) recently opened TCS food items ( one gallon of milk and one opened bag of spring mix) not date marked on date opened. Items were held adjacent to properly date marked portions of the same food (bins of spring mix, etc.) CDI - EHS and PIC discussed expectation of items being date marked unless portioned to be used within 24 hours. EHS date marked milk with marker and PIC produce identical date mark for spring mix. REPEAT.
Note: No escalation in point deduction due to noted improvement; all items at points of service were properly date marked, and items in WIC were able to be properly dated due to improved date marking in WIC in general.
For more information, please visit: http://meck.co/FoodSafety 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 |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed food items held under hot lamps, including wings and French fries, with some portions falling below 135F (122F for wings, and 118 for fries). Per conversation with PIC, items are to be put on time via adjacent timer. (Wings for 60 minutes, fries for 20, etc.) EHS observed timers without having been started. CDI - PIC disposed of out of temperature portions of food and started timers for food. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical containers stored above bags of clean linens and apron bin in office. CDI - PIC rotated clean linens to proper storage shelf to prevent potential contamination. |
|
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. Observed wiping cloth stored in bucket of sanitizer at approximately 50 ppm QAC. CDI - PIC gathered buckets during preparation of three compartment sink sanitizer basin and refilled with 200 ppm QAC. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed six (6) stacks of single service articles (fry cups, to go boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. EHS discussed proper storage of single service articles. REPEAT.
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service ice cream spoons at milk shake station stored in cups with lip contact surface exposed. CDI - PIC and food employee donned gloves and inverted spoons to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed warewashing machine not properly producing sanitizer. Per conversation with PIC, machine is scheduled to be serviced.
Note: Current process for washing rinsing, and sanitizing utensils involves rinsing excess soil with three compartment nozzle, placing them into ware washing machine for washing via detergent and hot water, and transferring cleaned utensils to 3 compartment sanitizer basin to sanitize.
So long as employees who handle soiled portions of equipment and utensils properly wash hand before removing them from sanitizer, this shall be sufficient as a means for properly washing, rinsing and sanitizing utensils. |