|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue on interior of ice machine. Recommend higher frequency of cleaning. - REPEAT- -1.5 points- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 dressings stored in flip top cooler dated 6/28. CDI- PIC discarded dressings. -0 points-
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 . |
|
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 container of butane next to clean utensils. CDI- PIC moved butane to designated storage area. - 0 points- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed squid thawing completely submerged under running water with a temperature of 84F. CDI- Item was removed from water to begin prepping. Approved thawing methods include thawing as part of the cooking process, thawing under refrigeration. and thawing completely submerged under running water with a temperature of 70F or below. -0 points- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items including mussels stored on the floor of the walk-in freezer. REPEAT- -1 point- |