|
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 two (2) portions of heat treated vegetables (Diced potatoes and cauliflower) held in prep unit. Per conversation with PIC, these vegetables were par boiled for approximately 5 to 10 minutes and are served after being fried. Due to being a heat treated plant food, (boiled in hot water) EHS determined that they required date marking. CDI - EHS reviewed date marking system with PIC and verified dates of preparation (11/1). Date marks were affixed to containers.
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 . |
|
28
|
1
|
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 one (1) bottle of gold bond lotion stored on shelf above prep table. CDI - EHS rotated bottle to lower storage.
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed one (1) bottle of windex relabeled as ‘sanitizer’ and stored at grill area chemical shelf. When test with EHS and PIC test kits, sanitizer was observed at greater than 200 ppm chlorine. PIC stated that sanitizer was only used at tables, as opposed to food contact surfaces. CDI - EHS reviewed sanitizer requirement with PIC; sanitizer is to be stored only in spray bottles or containers that are labeled and have not been used to hold other toxic materials in the past. Bottle was dumped and voluntarily disposed of. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food soils on foil lined top shelf nearest to grill rack. Replace foils and clean as needed. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors on both cardboard dumpster and waste dumpster open at time of inspection. REPEAT
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed primary dumpster with heavily damaged drain plug in place. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food items (wrapped cheese sticks, stuffed eggplant jar) stored above ready to eat food in WIC. Store personal food items and clothing/personal items such that they cannot contaminate food held for resale. CDI - EHS rotated employee food items to lower available WIC shelf.
Note: Personal food stored within prep unit was properly labeled and stored. |