|
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 two (2) portions of TCS, non date mark exempt food opened/prepared on day of inspection (bagged lettuce and actively cooling corn in prep unit) without date marks. All other bagged/portioned TCS, non date mark exempt food was date marked properly. CDI - EHS confirmed dates for items with PIC; date marks were attached to food items.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed three (3) working containers (oil and date mark exempt crema bottles) with no labels.
CDI - Items were identified and labeled. REPEAT. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food preparation with wrist watch.
Note: PIC utilized wide hair band as means of effective hair restraint. EHS advises PIC to utilize hairnets, brimmed headwear, or some means of fully covering the scalp as a more effective restraint. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
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 one (1) stack of single-service trays that were not inverted. Top tray was observed with minor food debris. CDI - EHS removed top tray from service and containers were inverted to prevent potential contamination. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at below 110F at 3 compartment sink at start of inspection. Per conversation with PIC, hot water heater had been deactivated during start of preparations. CDI - PIC restarted generator and circuit breaker; hot water was observed as sufficient prior to end of observations. Calibrate and provide hot water prior to starting food preparation or sales. |