|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -Observed cut romaine directly touching the underside of salad-mixing bowl in prep top (salad bowl placed on top of romaine). -CDI- PIC moved bowl to prep table surface, so that it is not directly touching the lettuce.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed visible white linen residue on interior of dishes, stored as clean. Per PIC, linens are sometimes used to dry dishes. -CDI- PIC moved dishes back to be re-washed. EHS and PIC discussed proper air drying methods, or drying using paper towels, not linens.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed sliced mozzarella (4/3), artichokes (4/2), and anglaise (4/2) held past its 7-day timeframe. -CDI- PIC voluntarily discarded the foods.
-Observed sliced ribeye, with a date-mark displayed today (4/10), when PIC stated the ribeye was originally cooked yesterday, and sliced today. PIC and EHS discussed proper date marking procedures, such that the date mark reflects the original cook-date, not the date it was sliced. -CDI- PIC corrected date mark to reflect the original cook date.
REPEAT
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
|
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 no time stamp on ranch held on 4-hour TPHC. -CDI- PIC verified ranch was removed from temperature control at 11am and properly added 4-hour time stamp. |