|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC carrying approximately six (6) washed limes with bare hands. CDI-EHS educated PIC on barehand contact restrictions and PIC placed limes in a separate container to be washed again prior to use. EHS reviewed handwashing and ready to eat food handling with PIC and employees. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed five (5) pineapples on WIC shelves stored above bins of washed produce and one (1) box of unwashed mushrooms stored within MFU standing RIC above ready to eat food and beverages. CDI - PIC and EHS adjusted storage order and discussed proper storage of unwashed produce.
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 two (2) portions of non date mark exemptTCS foods (Cooked barbacoa in MFU standing RIC and tomato based arbol sauce in squeeze bottle in MFU prep unit) with no date marks. All other TCS foods were date marked and cold holding properly. CDI - PIC voluntarily disposed of undated food.
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 . |
|
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 one (1) spray bottle of unlabeled QAC sanitizer on MFU. CDI - PIC labeled bottle with dry erase marker. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed five (5) relatively durable plastic containers stored at dry storage shelves with moisture within. CDI - EHS demonstrated separating containers out and stacking to allow air drying.
Note: Containers were marked with microwave and food safe labeling, and showed no signs of wear or cracking after being washed and reused. Dispose of any non multi use plastics or packaging showing signs of wear, erosion, or cracking after wash, rinse, and sanitizing. |