|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 chicken salad (9/17), capicola (9/17), and smoked salmon (9/9) held past their 7-day shelf life. -CDI- PIC voluntarily discarded the chicken salad, capicola, and smoked salmon.
-REPEAT-
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed par-cooked hashbrowns held on TPHC, without a time stamp indicating when it was removed from temperature control. -CDI- PIC verified when hashbrowns were removed from temperature control and properly added a time stamp. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. -Observed a couple food items (chickenless wrap) stored in grab-and-go retail case without address of facility or quantity (weight) of contents. -No point escalation- Observed significant improvement in labeling since last inspection (majority of foods have proper label with address and weight). -Ensure label for all in-house packaged products has address and weight. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed exposed concrete on flooring underneath handsink in kitchen. Ensure all flooring is non-absorbent, smooth, and easily cleanable. Seal, paint, or re-tile the exposed concrete. |