|
23
|
1.50
|
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 a container of macaroni with no date marking present. -CDI- PIC stated that the macaroni was from Saturday prep. Macaroni was backdated.
All other foods in the facility were properly date-marked. No foods in the facility were past the 7 day window.
Ensure that all foods are properly date marked.
DUE TO IMPROVEMENTS ON DATE MARKING AND 1 ITEM BEING ON NON-COMPLIANCE EHS IS MAINTAINING POINTS AT HALF.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed fish thawing from frozen state with the ROP packaging not opened or slit.
Ensure the ROP fish is slit or opened prior to thawing.
-CDI- Packages slit. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
Observed prep sink peeling from the wall.
Ensure that prep sink is reaffixed to the wall |