|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 cut purple cabbage prepped the previous day with no date marking. CDI - PIC was educated on cut leafy greens, and cabbage was labeled properly.
No point escalation, observed improvements. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on the stove and not in sanitizer bucket.
Observed wet wiping cloth stored in quart sanitizer bucket at 0 PPM.
CDI - Sanitizer was replaced with sanitizer at the proper concentration and the wiping cloth was placed inside the sanitizer bucket. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
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. PIC could not locate thermometer to properly test high temp dish machine.
CDI - Owner locates thermometer as report is being finalized. |