|
15
|
1.50
|
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 unwashed produce stored above RTE foods in the WIC. CDI- PIC corrected storage order. **REPEAT** -1.5- **Points not escalated due to overall improvement**
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 |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cut cabbage, paneer, cut tomatoes and coconut milk without a date a mark. EHS observed multiple items in the facility that were date marked for 8 days instead of 7. EHS did not observe that any items were out of date, just given an extra day when labeled. CDI- PIC dated items that did not have a date and changed date marks to reflect 7-days, counting day of prep. **REPEAT** -1.5- **Points deescalated due to overall improvement**
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed fish thawing in a bus tub filled with water on the side of the prep unit, not under running water. CDI- EHS provided education and PIC corrected thawing methods. **REPEAT** -0.5- |
|
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 three containers stored on the floor of walk in freezer. **REPEAT** -1- **Points deescalated due to overall improvement** |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
EHS observed several to-go containers with no handles being used to scoop various food items. Maintain these items out side of the container at all times. Be sure to utilize scoops with handles to prevent against potential contamination. CDI- PIC removed all scoops without handles from nonTCS products. -1- **REPEAT** |