|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) trays of recently prepared TCS food (chicken fingers and sauced chicken tenders) on WIC speedrack with no date ticket printed for them. Per conversation with deli manager, these items were prepared on the day of inspection. CDI - Deli manager printed tickets for the prepared food items and placed them on the trays.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several (approximately ten (10)) packaged turkey and chicken slacking chubs slacking in a clean and sanitized prep sink. Per conversation with deli manager, these were pulled earlier and were being slacked for sale prior to Holiday sales. Food remained frozen during entirety of inspection. CDI - CDI via instruction; EHS discussed slacking and thawing parameters with deli manager. EHS observed start of rotation of frozen items to refrigeration prior to departure. Slack and thaw items under refrigeration. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) squirt bottles of mayo and one (1) squirt bottle of olive oil at deli counter without effective labeling. REPEAT. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees, including deli manager engaged in food prep (mixing pizza dough, handling cooked chicken, etc.) with wrist watches and/or jeweled rings. Remove items prior to engaging in food prep. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) unused, clean sushi knives stored on the relatively clean interior of sushi prep table underside storage. CDI - EHS rotated knives to top of sushi prep cutting board. Store clean and in use utensils in locations where they aren’t exposed to spillage or food soil. |