|
15
|
1.50
|
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 two (2) unwashed, uncut sweet potatoes on relatively clean shelves of WIC. CDI - EHS donned provided gloves and placed potatoes into single service tray.
Note: EHS observed two (2) open containers within WIC (horseradish sauce and bean salad); containers were left open to allow for cooling while stored within WIC (overnight for horseradish sauce, during day of inspection for bean salad.) |
|
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 three (3) portions of non date mark exempt TCS foods (arugula and green salsa (made with garlic and olive oil) in MFU standing cooler and arugula in MFU prep top.) without date marks. Per conversation with PIC, items were prepared two days earlier and stored within MFU cold holding. CDI - EHS affixed date marks to undated foods.
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 . |
|
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 two (2) in-use wiping cloths stored on prep table between uses. CDI - PIC gathered concentrated QAC sanitizer from commissary 3 compartment sink in a bucket and placed in-use wiping clothes in properly concentrated sanitizer. |