|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 rosemary cream, cooked broccoli, sliced green tomatoes, cooked duck, and lamb shank without date marks. -CDI- PIC and food employees verified prep/cook dates of all items and properly added date marks.
-Observed cooked farro held past its 7-day timeframe (cook date of 10/16). -CDI- PIC voluntarily discarded the farro.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed in-use utensils stored in water at 81F. -CDI- Food employee increased temperature of water to at least 135F. |