|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw beef, chicken, and shrimp stored above ready-to-eat sauce in the prep unit lowboy. Observed raw tuna stored above ready-to-eat, cooked eel. -CDI- PIC corrected storage order.
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 |
3-501.18 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 cooked sesame chicken and chicken wings in WIC with a date marks listing today, when PIC stated both items were cooked, then froze on a prior day. The day of cooking is day 1 in the 7-day maximum shelf life for TCS foods, therefore the day of cooking must be recorded in the date marking system. EHS and PIC discussed adding cook/freeze/thaw dates on food, or creating a chart on the door of the WIC/WIF with the necessary dates to ensure food is not held past 7 days.
-Observed bean sprouts, cut cabbage, water shoots, bamboo shoots, and cooked pork without date marks.
-CDI- PIC verified original prep/cook dates of all items and properly added date marks.
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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no completed written procedures for food held on 4-hour TPHC (sushi fish, rice, shrimp tempura, spicy crab). -CDI- EHS assisted PIC with completing TPHC procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed ROP tuna fully thawed, still in ROP environment. -CDI- Food employee removed fish from ROP environment. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed two roaches in kitchen, not within food. PIC stated facility gets monthly services from pest control company. EHS recommended increasing amount of pest control services to prevent insect presence. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed food stored directly on the floor in both the WIC and the WIF. Easiest food at least 6 inches above the ground. |