|
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 is not been labeled, or if the label is incorrect. -P Observed two (2) non-date mark exempt TCS foods (oven roasted turkey chub and rotisserie chicken chub) with expired or improper date marking (12/02 in deli case 1 and unmarked in deli case 2, respectively). CDI - PIC pulled items from storage and weighed them out to be voluntarily disposed of. REPEAT.
Note: No escalation in point deduction due to noted improvement from previous inspection; EHS observed fewer food items with expired date marks. |
|
33
|
0
|
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 three (3) single servings of chef salads set at point of sale cooler during inspection. EHS observed insufficient cooling rate of salads during inspection. CDI - PIC rotated salads to walk in cooler to rapidly chill before returning them in sales cooler.
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 . |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Briefly observed PIC engaged in food prep (preparing of sandwiches at prep area) assisting food employee with watch on and no effective hair restraint. CDI - During stopping point, PIC washed hands, donned hair net, and removed watch before continuing food prep. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go bowls at prep table and cake lids at bakery area shelf) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |