|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) bag of thawing raw chicken in standing RIC above ready to eat food (tortilla) and two (2) bags of raw chicken in standing RIC above bin of raw steak. CDI - EHS reorganized contents of standing RIC to prevent potential contamination. EHS provided storage order guides in English and Spanish.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) portions of ready to eat food (one uncut cabbage head and one cabbage half) stored on relatively clean rack next to prep unit. CDI - PIC and EHS used gloved hands to rotate cabbage portions to clean containers; cut portion was place into standing RIC to cool correctively.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) portions of TCS foods (cut cabbage head on shelf, queso fresco bin stored above fill line in prep unit) at temperatures above 41F. Per observation and conversation with PIC, TCS foods had been out of refrigeration for less than 4 hours. CDI - Food items were rotated to proper cold holding storage for corrective cooling.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 multiple (approximately five (5)) TCS, non date mark exempt foods in prep unit (queso fresco bag, opened hot dogs, bin of prepared salsa) and standing RIC (thawing taquitos, cooked beef) without proper date marks. CDI - PIC confirmed dates of preparation for all non date marks exempt TCS foods. PIC and EHS reviewed date marking requirements, including thaw date marks for TCS foods, and affixed date marks to all undated food items as required.
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one (1) unused bucket of QAC sanitizer (produced via steramine tablets) held at three compartment sink drain board. Sanitizer was tested at approximately 500 ppm. CDI - EHS diluted sanitizer to a strength of approximately 200 ppm QAC sing available water. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed one (1) bunch of uncut plantains at storage shelf with stickers still attached. EHS advised PIC to thoroughly wash all produce prior to storage on MFU. |
|
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) metal spoon stored in container of queso fresco with handle touching food. CDI - PIC removed spoon handle from food using gloved hand. |