|
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 multiple foods missing a date mark, after being held for over 24 hours (cooked potato fries, crab cakes, kale, anchovies, cut cherry tomatoes, roasted tomatoes, canned tomatoes, canned clams, cooked mushrooms, cooked beef, sauteed spinach, blanched green beans, cooked carrots, spaghetti squash). -CDI- During inspection, PIC verified prep/cook date for all items to be properly date marked.
-Observed cooked pasta held past its 7-day shelf life (cook date of 5/29). -CDI- PIC voluntarily discarded the pasta.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue/debris along interior of reach-in freezer, prep cooler across from reach-in freezer, and shelves of WIC. Increase frequency of cleaning coolers. |