|
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 one (1) bin of cooling, non TCS tonkastu sauce in WIC stored beneath tray of raw shell eggs. CDI - EHS discussed proper storage order with PIC; sauce was rotated to sit below ready to eat food and washed produce. EHS provided storage order chart to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Observed two (2) TCS, non date mark exempt items in WIC (hot dog bin and fish cake package), four (4) bins of TCS, non date mark exempt TCS food in grill drawer (hot dog skewers, mozzarella skewers, combination skewers, and dumplings) and four (4) portions of undated TCS foods in prep unit underside (red cabbage, cabbage mix, salad mix bag, and blanched broccoli). Per conversation with PIC, these items were either prepared the previous night or opened on the date of inspection.
CDI - EHS discussed date marking procedures with PIC:
If non date mark exempt items are to be used on date of cooking or opening, such as smaller portions of TCS food within prep top, they need not be date marked. Otherwise, they are to be date marked at time of preparation. EHS affixed date labels to items in prep unit and WIC. Station date mark for grill drawer was placed at grill surface.
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 . |
|
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. Observed four (4) smaller bins of food (flour, sugar, brown sugar, and nutritional yeast) at back area prep table. PIC and food employee were able to determine contents of each bin, and larger portions of the same ingredients were properly labeled. CDI - EHS affixed labels to each of the unlabeled working containers. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Initially observed employee engaged in food prep (cutting snap peas) with no hair restraint. CDI - Employee donned visor and washed without verbal correction by EHS. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of to go boxes stored with exposed food contact surfaces at counter. CDI - EHS flipped boxes on their side to prevent potential contamination. |