|
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 sliced turkey (9/25), farro, (9/26) jalapeno remoulade (9/16), ricotta (9/8) goat cheese (9/26), chimichurri (8/28), risotto (9/26), steamed carrots (9/24), and cooked pasta noodles (9/26) held past their 7-day shelf life. -CDI- PIC voluntarily discarded all the items listed above.
-Observed steamed broccolini in prep top without date mark. -CDI- PIC confirmed cook date of broccolini by referencing larger batch in WIC and properly added date mark.
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed dark growth accumulating on shelves of sliding speed rack in WIC. Increase frequency of cleaning.
REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
-Observed employee backpacks hanging on dry storage shelves, among customer food and single-service items. -CDI- PIC relocated employee bags. |