|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Observed eight (8) undated TCS food items in prep unit (salsa bin, two bins of rice, bin of salsa cups, shredded mozzarella bag in prep unit, milk and cooked tripe in standing freezer without preparation dates). CDI - Items were dated with prep date, which was morning of inspection per PIC.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) bin of sliced ham and hot dogs date marked as 4/24. PIC stated that bin was improperly marked CDI - PIC voluntarily disposed of bin of improperly dated food. REPEAT.
Note: EHS observed effective date marking in prep top portion of cold holding unit. EHS observed cantaloupe juice and horchata stored in standing RIC in multiple single service cups. Per conversation with PIC these TCS beverages are not kept within MFU for greater than 24 hours.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 two (2) working containers (olive oil and seasoning salt), as well as multiple salsa bottles in prep unit not labeled. CDI - EHS demonstrated station labeling for oil and salt. EHS discussed proper labeling of sauce bottles with PIC. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed service window screen open upon start of inspection. Discussion with owner to keep screen closed while no customers are being served. CDI: screen was pulled closed. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bleach sanitizer in bucket at approximately 10 ppm, with one (1) in use wiping cloth hanging on its edge. All other wiping cloths were stored within bucket. CDI - EHS discussed chlorine sanitizer strength with PIC, wiping cloths stored in chlorine are to be maintained in at 50 to 200 ppm at all times. Bleach was added to bucket to raise strength to approximately 100 ppm. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed two containers of cooked rice in washed and repurposed containers of sour cream. Observed one (1) single service to go cup stored in bin of salsa as a dispensing utensil. CDI - EHS donned gloves removed single service cup from salsa bin. EHS discussed proper multi use utensils with PIC.
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 five (5) stacks of single service to go boxes stored with exposed good contact surfaces in MFU shelving. CDI - EHS and PIC inverted articles to prevent potential contamination. |