|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed soups cooling from yesterday undate marked. CDI- discarded |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance RequirementRules require a HAACP plan and or a Variance from the state of NC for certain high risk specialized food processes(cook chill).Observed written cooling procedures for soups in bags and yesterdays soups bags sealed with a knot(cook chill).Bags are 10K bags. In the absence of a clear directive from the state on when a 10 K bag is acceptable, it is unclear at this time whether use of a 10K bag renders the process NOT cook chill thus relieving the facility from the need of a HACCP or a Variance. The matter has been given to the NC Regional Health Specialist for consideration. |