|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed cooked chicken stored in prep top without a date mark. PIC could properly reference the date mark in bulk containers in WIC. PIC and EHS discussed proper methods of carrying over the date mark from the WIC to the prep unit. -CDI- PIC properly added date marks.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw beef thawing at room temperature. -CDI- PIC placed chicken in WIC to thaw in cold holding at 41F or below. -REPEAT- |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 bottles of liquids by woks without labels. -CDI- PIC properly added labels. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed bowl stored in rice steamer. -CDI- PIC removed bowl. |