|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed white buildup on surface of cut tomatoes in WIC. Tomatoes were held past their 7-day timeframe of 11/14. -CDI- PIC voluntarily discarded. |
|
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 stored over vegetables and salsa in WIC. Observed raw chorizo stored over fries in prep unit lowboy. -CDI- PIC corrected storage order.
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 several containers of salsa, two large containers of beans, one container of coleslaw, one container of tamales, chicken tacos, mozzarella cheese, whole milk, heavy cream, cut tomatoes, cut lettuce, pickled onions, and coconut milk without date mark. -CDI- If PIC knew when items were prepared, they were properly date marked. For the items that the PIC was unaware when they were prepared, PIC voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed moot dogs, two large containers of pico, sopa de marisco, three containers of cheese sauce, cut tomatoes, salsa verde, and soup held past their 7-day timeframe. -CDI- PIC voluntarily discarded the items.
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 |
No |
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 multiple bottles and containers of spices/oils without labels. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed ready-to-eat food (vegetables, deli ham) stored in lowboy directly touching raw chorizo. Observed opened tortilla package in lowboy, with tortillas directly touching the lowboy shelves. Obsderved multiple uncovered and unpackaged foods in units. -PIC voluntarily discarded the ham and separated foods. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed all cold holding units with visible buildup of food debris, in need of cleaning. Observed shelving with food residue in dry storage and cold holding. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed walls behind equipment with visible dark buildup, in need of cleaning. Observed ceiling tiles in need of cleaning. Observed exposed concrete and low grout in kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket and bag stored on top of food in dry storage. |