|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed pan of precooked shrimp (portioned into plastic ramekins for orders) with date 6/20. After discussion with PIC and kitchen manager, it was found to be incorrect prep date. New product was prepped and placed into same pan without relabeling with accurate prep date. CDI-Shrimp was correctly labeled after verifying prep date.
Overall date marking procedures are accurate and consistent.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed grilled Mac and cheese in grill drawers above 41F. Facility needed to quickly prep large volume of food due to having to discard high volume of product from yesterdays power outage. When employee cooked grilled Mac and cheese, food was portioned and wrapped before it had a chance to properly cool due to demand. All other cooling methods observed and discussed were in compliance. CDI-Food was vented and cooled in WIC.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed a couple seasoning shakers and working squeeze bottles unlabeled on cook line. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans wet stacked on clean dish shelving.
**Drastic improvement since last inspections and overall. Point deduction not increased. |