|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed a container of pork bbq in the WIC date marked 9/21. PIC stated pork bbq was prepared 9/20 and placed in WIF on 9/21 and pulled out of WIF to thaw yesterday. CDI: PIC date marked container with date it was pulled from WIF and also marked with date of expiration which is 10/11, 7 total days in WIC. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility’s max/min thermometer measuring sanitizing rinse cycle of dish machine at 215F. EHS’s calibrated max/min thermometer measured 163F indicating a sanitizing rinse cycle above 180F. VERIFICATION REQUIRED to ensure has a max/min thermometer that is calibrated and able to provide an accurate reading for rinse cycle of dish machine. |