|
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 raw chicken stored above RTE Garlic sauce in the batter station lowboy. Ensure that raw foods such as chicken are stored below RTE food items. No visible contamination present. -CDI- PIC adjusted storage order to reflect proper storage order procedures.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several TCS food items throughout the facility above 41F. Food items include, RTE chicken, cheese mix, and lettuce in the cold drawers beneath prep top 1 and Philly meat and ricotta above 41F in the pizza prep unit.
2 of the 3 RTE chicken containers in the prep unit drawers were from the day before, and lettuce and cheese were from the day before. Ambient temperature of unit was 38F
-CDI- The 1 container of RTE chicken from morning prep was moved to WIC to cool down. Remaining food items from CH drawers were voluntarily discarded.
Philly meat and Ricotta in pizza prep were both placed in the unit during morning prep.
-CDI- PIC moved out of temperature foods in pizza prep to WIC to cool down.
Ensure to be mindful of container fill lines and ensure all TCS foods are maintained at 41F or less.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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)
Observed RTE chicken in Grill drawer and open bag of lettuce in WIC with no date marking present PIC stated that each item was prepped or opened the day prior. -CDI- PIC added date marking to reflect proper date of prep/open.
Ensure that date marking procedures are followed.
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 . |
|
24
|
0
|
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 chicken wings that were on TPHC with no marking for TPHC recorded on there dry-erase TPHC log. Instead, TPHC from the day before was present on the TPHC log. -CDI- PIC stated that wings were removed from refrigeration at 10:50. PIC erased yesterday’s TPHC record and updated TPHC record for today’s wings for 10:50- 2:50.
Ensure that TPHC log is being filled out daily and correctly to reflect when food has entered into TPHC. |
|
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 several spice containers throughout the main cook line of the facility with no labeling present to identify the contents. Ensure that working food containers are properly labeled to identify contents. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several scoops in the salad prep top and in working containers of food throughout the facility with handles resting atop the food. Ensure that in use utensils handles are not in contact with food.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several scoops in the salad prep top and in working containers of food throughout the facility with handles resting atop the food. Ensure that in use utensils handles are not in contact with food. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed Dumpster door of right dumpster open in the dumpster area. Ensure that dumpster doors are closed when not in use. -CDI- Dumpster door closed.
REPEAT. |