|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand towels at hand sink across from cookline. CDI - PIC instructed employee to provide disposable towels. -0- |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf. Observed one tag of shellstock from December with no last sold date and two tags stored out of order from 2/2 and 2/7 in a plastic container. Discussion with PIC about requirement of shellstock dates and organizational procedures. CDI - Tags organized in chronological order and PIC traced back sell date of 1/9 and labeled December’s tag. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener. Discussion with PIC revealed that the equipment was not used for today’s prep. CDI - Can opener transferred to dish pit to be W/R/S. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
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 no date labels on three trays of cooked potatoes and eggplants made yesterday in the walk-in cooler and an opened container of milk opened early morning stored inside a reach-in unit at Milkbread counter. CDI - Foods were properly date labeled.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). Observed the following TCS applicable foods being held in the facility for resale past their expiration dates: Fried rice (1/22-1/28), cauliflower rice (1/31-2/6) and two containers of cooked mac pasta (2/2-2/8). CDI - Reviewed first in first out practices (FIFO) and all foods were voluntarily discarded by the PIC. -1.5- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed unsalted butter and labna held out on 4 hour TPHC without time stamps. CDI - PIC added time stamps. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 various TCS applicable foods cooling inefficiently due to being in high volume, inside large deep plastic containers (in melted ice bath) and cooling in tight fitted lids (in the walk-in cooler). Refer to temperature observation chart. Leave cooling TCS foods loosely covered or uncovered, stir often (if applicable) and replenish ice bath as it melts. CDI - Foods in the ice bath were broken down into smaller quantities, uncovered and transferred in the walk-in cooler/walk-in freezer, other foods were left uncovered and transferred onto flat sheet trays for efficient cooling towards <°41. -1-
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 boxes of raw chicken tenders stored on the floor in the walk-in cooler. CDI - PIC removed off floor. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 debris on floor in the walk-in freezer. Clean and maintain. -0- |