|
23
|
1.50
|
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 6 containers of marinara sauce in the WIC that were all dated for 8 days rather than 7. Date marks observed were 8/7-8/14 and 8/11-8/18.
CDI - PIC corrected the date marks to 7 days.
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 . |
|
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 written procedures available on site for the facility to hold pizza sauce and garlic butter out on TPHC. Facility was observed following proper TPHC labeling methods for all items and did have written procedures for the display counter pizzas.
CDI - EHS provided blank TPHC form at the time of the inspection to be filled out as current one is laminated and unable to be edited.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 4 deep containers of marinara sauce and 1 container of RTE sausage cooling in the WIC at rates of 0 degrees/min. All containers were observed with their plastic lids on. PIC stated they were prepared at approx. 9:30am. Cooling shall be done with the lids off and in shallow pans to allow for proper air flow around the product.
CDI - PIC moved to lowboy freezer to rapidly cool.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple flying insects throughout the kitchen area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed one plastic utensil that is used to scrape the sides of the sauce cans and get the excess sauce out in disrepair in that it was fraying plastic and observed with chunks missing in the plastic surface.
CDI - PIC voluntarily discarded utensil as she stated they don’t use it anymore. |