|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
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. Employee coffee cup observed on prep table. Employees must store personal beverages in a separate location, such as a low shelf. REPEAT |
|
14
|
1
|
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 Oyster tags kept at establishment did not have date oysters used written on them. Establishment must keep shellstock tags for 90 days after using them all, and they must write the date the batch was fully used. CDI - PIC educated on shellstock tags. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Queso was reheating in steam table and measured 110-135F. Use stove top or grill to reheat TCS foods before hot holding. Do not use steam table to reheat TCS foods. CDI - Employee reheated queso on stove top to above 165F. 0 pts. |
|
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) Pans of salsa, beef, pastor, cut cabbage, and tripe in sandwich cooler were missing prep date labels. CDI - PIc placed prep date stickers on pans. REPEAT
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Towel observed on top of pupusa mix. Linen must not contact food. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Standing water in bottom of blender. Several stacks of bowls and pans on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment does not have sink and surface sanitizer test strips. VR - Verification required within 10 days that establishment has acquired test strips. |