|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) sealed boxes of raw, ready to cook shrimp stored over repackaged RTE food items (frozen, repackaged deli meats, unopened frozen hot dogs, etc.) in standing freezer next to register.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed mangoes stored above RTE sauces and hotdogs in WIC. CDI - PIC rotated contents of WIC and reach in unit to prevent potential contamination. EHS provided storage order charts for WIC and reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 one (1) bowl of frozen, rewrapped RTE products (hot dogs, sliced deli meats, etc.) in standing freezer. Per conversation, these items had been opened and placed within the freezer for long term storage on 12/2. CDI - PIC attached a date label to bowl and placed them back within freezer. EHS reviewed date marking procedures for frozen foods with PIC:
Date mark items for the day that they are prepared and frozen. When they are rotated to a point of cold holding, write a new thawing date for the items on their date marking; this new date will serve as the second of 7 days that the item can be held.
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 . |
|
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 two (2) containers of house spice blend (one container at spice rack, one spice shaker) with no labeling. CDI - PIC affixed label directly to larger bin at spice rack. EHS placed a station label at spice shaker location. REPEAT.
Note: No escalation in point deduction due to considerable improvement; EHS observed properly labeled squeeze bottles at grill line and prep unit. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) cutting knife stored on racks of chicken prep table cooler. CDI - EHS rotated utensil to 3 compartment sink for washing, rinsing, and sanitizing. |
|
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 three (3) stacks of single service articles (to go bowls, to go boxes, and foil pans) at storage points with exposed food contact surfaces. CDI - PIC and EHS inverted single service articles to prevent potential contamination. |