|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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. Observed slices turkey lunch meat in refrigerator without date marking. CDI- PIC just return back to work this week, did not know when item was opened, volunteers to discard items at the time of inspection. Date marking systems discussed with PIC. All kitchen staff/ helping staff need to be educated/reminded and follow the correct system at all time. -3 pts-
NOTE: Risk control plan will be in place if this continues. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed floor cleaner, dish liquid soap, and soap pads stored on shelving next/touching to unopened package of food/supply. CDI- PIC rearrange items at the time of inspection to keep it separate to avoid possible contamination at the time of inspection. -0 pts- |