|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed multiple hotel pans of various TCS food items that were prepped yesterday and left uncovered inside the WIC.
Ensure all food items that have completed the cooling process are covered to prevent contamination.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed one food employee with gloved hands refill pan of raw shell eggs at the line from cambro in the WIC, then handle prepped onions and other RTE food items to fulfill order at the make line without changing gloves.
CDI: PIC educated employee and employee removed gloves, washed hands, then don new pair of gloves. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed pan of hard-boiled eggs and pan of house-made salsa both missing date labels and stored inside make table 2. Observed pan of baked sweet potatoes missing date label stored inside cooler drawers 1. Observed opened jug of whole milk and opened carton of pasteurized liquid eggs missing dates of open stored inside WIC.
CDI: PIC created date labels for all above mentioned TCS food 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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 poached eggs held on TPHC at the make line without a start or end time. PIC stated poached eggs were placed on TPHC at 8:00AM this morning.
CDI: PIC created time stamp with start and discard time for poached eggs.
REPEAT VIOLATION. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 multiple unlabeled shaker bottles of seasonings at the make line.
Keep all working containers of food labeled for easy identification. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed stickers still intact on skin of avocados stored in a pan at make table 2.
Remove all stickers from avocados prior to washing to prevent physical contamination.
REPEAT VIOLATION. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 multiple stacks of single-serve to-go containers stored right-side-up, out of it's original protective packaging, along the make line.
Keep single-serve articles stored inverted when out of it's original protective packaging to prevent contamination. |