|
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 four pans of cooked chicken chunks stored underneath a shelf storing pans of raw beef and pans of raw shrimp, inside reach-in cooler 2.
CDI: PIC corrected storage order to prevent contamination.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed cases of tofu stored under cases of unwashed produce, inside the WIC.
Ensure unwashed produce is stored below any RTE food items to prevent contamination.
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 (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 house-made chicken dumplings dated with a prep date of 1/07, stored in the lowboy of make table 1. PIC stated these chicken dumplings are frozen after they are steamed, and thawed before serving. PIC stated they thawed the chicken dumplings yesterday.
CDI: PIC had food employee create date sticker for thaw date.
Observed pan of boiled chicken chunks that bore no date of prep, stored in the lowboy of make table 1. PIC stated these were cooked yesterday.
CDI: Food employee created date sticker for boiled chicken chunks.
Observed a bag of cut cabbage that bore no date, stored in a standing reach-in cooler. PIC stated this cabbage was cut on Sunday.
CDI: Food employee created date sticker for cut cabbage.
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 a large pot of cooked pad thai noodles and a pan of re-hydrated wide rice noodles both held on TPHC at the make line without time stamps for discard times.
CDI: PIC had food employee time stamp both TCS food items with discard time of 2:30PM. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 dust accumulating on the clean dish shelves at the make line. Observed soiled interior surfaces of cold holding units throughout facility.
Increase cleaning frequency.
REPEAT VIOLATION. |