|
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 eggs stored over beer cheese in WIC. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beer cheese at 123F and housemade Fennel/tomato sauce at 129F. -CDI- PIC corrected temp to 170F & 188F, respectively. -0-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 multiple items on top portion of prep unit dated for today’s date, 7/25. Per PIC, most items had come out of WIC and had been prepared prior days. Observed mozzarella cheese date marked 7/13 (discard 7/19). Observed hot dogs and brisket in cold drawers with no dates. Observed chicken wings in WIC dated 7/17 (discard 7/23). -CDI- EHS educated PIC on maintaining the prep date on items pulled from WIC and place into prep unit. PIC properly date marked items and discarded items past date or with no date marks. **REPEAT** -1.5- **OVERALL, IMPROVEMENT NOTED WITH DATE MARKING**
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 no time stamps for items held on time at prep unit. -CDI- PIC placed time stamp on items. **REPEAT** -1.5- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 1 spray bottle with faded label and 2 with no labels. -CDI- PIC discarded of bottle with unknown contents and properly labeled other 2 bottles.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed bottle of raid in chemical storage area. -CDI- PIC voluntarily discarded. -0- |
|
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. Observe bottles of oil throughout with no labels. Observed spice bottles with no labels. -CDI- PIC properly labeled items. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean, especially metal containers. -CDI- PIC placed items at dishpit to be W/R/S. **REPEAT** -0.5-
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean knives stored in a metal container that was starting to accumulate dust and debris. -CDI- PIC ‘placed items at dishpit to be W/R/S. |