|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one (1) unopened employee water bottle stored in linen bin at register. CDI - EHS rotated water bottle to lower storage. REPEAT.
No escalation in point deduction due to noted improvements; prep surfaces were protected from cross contamination by employee food and drink.
Note: EHS observed one (1) covered bowl of cooked rice at cutting board counter. PIC stated that this was held for employee lunch during break. EHS advised PIC to maintain space for food that is to be held for employees. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) portions of unwashed produce (box of mangoes, two cartons of strawberries) stored above ready to eat foods (sauces, ginger) on storage shelves in WIC. CDI - EHS reviewed storage order chart with PIC and provided storage order chart for reach in unit. PIC rotated unwashed produce to proper storage.
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 |
3-501.17 (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 one (1) pan of Rangoon in WIC without date marking. Per conversation with PIC, pan was pulled from freezer and placed in WIC to thaw. EHS observed two (2) other pans of frozen Rangoon in reach in freezer without preparation dates. All other TCS foods in cold holding were observed with proper date marksCDI - EHS confirmed date of preparation for Rangoons (10/20) and placed preparation date marks on all three portions of Rangoon. EHS placed a thaw date (10/22) on Rangoon in WIC. EHS reviewed date marking expectations with PIC.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) nearly depleted container of RTU sanitizer (QAC based sanitizer) stored on top of box of clean, sealed aprons on rolling cart. CDI - EHS placed sanitizer bottle on side of cart to prevent potential contamination of clean linens. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) rice paddle stored in white rice cooker and one (1) plastic spoon in seaweed salad with handles contacting the food. CDI - EHS removed serving utensils from food containers without making barehand contact; spoon was disposed of and rice paddle was placed at clean table top. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) single service plastic spoon stored in seaweed salad. CDI - Plastic spoon was removed from food and disposed of. EHS advised PIC to utilize multi use utensils.
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 single service articles (fry boxes) with exposed food contact surfaces. CDI - EHS inverted boxes to prevent potential contamination. |