|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink biofilm present within the ice machine. Ensure that ice machine is cleaned frequently enough to preclude the buildup of biofilm residue. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed strawberry milk at 42F and vanilla milk at 43F in the milk crate present in the facility. Ensure that all TCS foods are maintained at 41F or less. PIC stated the milks came from walk-in cooler 30-45 minutes prior to inspection. -CDI- PIC moved milk crates for vanilla and strawberry into the WIF to cool. Milk was 33F at the end of inspection and placed into WIC.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed burger patties in the WIC prepped on speed rack with no date marking present. PIC stated that burger patties were prepped and cooked the day before, cooled in the WIC, and are to be used for service tomorrow. -CDI- PIC added a date mark sticker to reflect the day of preparation. Ensure all cooked and cooled foods are labeled with date marking for day of preparation.
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 . |