|
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 items present throughout the facility past the 7 day date window. Observed mixed deli meats on the 8th day. -CDI- Voluntarily discarded. Observed coleslaw past the 7-day opening window as well as the expiration date present on the commercial package 4/25/26. PIC stated that the facility does not use that coleslaw. -CDI- Coleslaw was voluntarily discarded. Observed mushrooms on the 8th day. -CDI- Voluntarily discarded. Observed opened milk with no date marking present on the milk container. Ensure that milk is dated for when it is opened and does not exceed 7 day date marking from opening. -CDI- Milk was back dated to when it was opened.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed meat and fish in separate sinks thawing under running water that was 72F. EHS coached food employee that food thawed under running water must be thawed in water 70F or below.
Food did not exceed 41F in the thawing process
-CDI- Food was moved to stand up RIC to finish the thawing process.
Ensure that food is thawed using approved methods. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors behind the fryers and cook tops with heavy soiling and debris present. Ensure that floors, walls, and ceilings are cleaned and maintained as clean. |