|
15
|
0
|
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 pork stored over cabbage in the WIC. EHS and PIC discussed proper storage order. -CDI- PIC rearranged storage order.
Ensure proper storage order in the facility.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed chicken wings at 76F in the WIC. EHS asked when the wings were cooked and PIC stated that they were cooked at 11:00 AM chicken wings were still at 76F after 3 hours and 15 minutes. (2:15 PM)
-CDI- Wings were voluntarily discarded. EHS spent time going over cooling with the PIC as well as the PICs son who was able to translate the information provided.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
1.50
|
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 PIC enter the WIC upon the EHS arrival. PIC began date marking foods in the WIC, EHS further notes that most foods in the prep tops were undated as well. Foods in the lowboy cooler were properly date-marked. Several foods in the WIC were date-marked as well. However, the facility must establish a consistent operating procedure for date marking foods.
-CDI- PIC and EHS as well as the PICs son took time to go over date marking, and ensure that all foods were properly date marked and back-dated.
Failure to date mark foods moving forward may lead to foods being discarded.
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
|
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 garlic and oil mixture at the wok station labeled as 12:00-5:00. EHS pointed this out to the PIC who understood his mistake. -CDI- PIC corrected to 12:00-4:00.
Ensure proper labeling of the 4 hour window.
Chicken wings were properly labeled for TPHC. |
|
37
|
2
|
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 several foods on the wok station with no labeling present. Ensure that all working containers of food are properly labeled to identify the contents.
-CDI- Foods were properly labeled. |