|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 two (2) portions of non date mark exempt TCS foods (tray of prepared spinach dip portions and bag of spring mix in WIC) without date mark stickers. CDI - PIC reprinted dates stickers for the proper date of preparation (1/28 and 1/29, respectively) and affixed them to prepared TCS foods trays.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed approximately four (4) trays of non date mark exempt TCS foods (Mac and cheese portions, potsticker bags, onion soup portions, etc.) with date stickers listing dates of preparation for 1/21 and 1/22. Observed multiple preparation coolers (salad drawer, prep top cooler, cold cabinet cooler, etc.) with line date stickers for 1/27 - 2/2, but individual stickers for non date mark exempt TCS foods (tomatoes, cooked mushrooms, etc.) with date stickers ranging from 1/21 to 1/26. PIC verified that these portions had been prepared on 1/27 by checking printer label log. CDI - TCS foods in cold cabinet 1 were voluntarily disposed of by PIC. Incorrect date stickers were removed from cold holding lines at prep stations. REPEAT.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 tray at grill shelf with approximately five (5) working containers (butter, water, spice blends) with no labeling. CDI - EHS placed station label at grill shelf. |
|
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 cups) at sauce line with exposed food contact surfaces. CDI - EHS and PIC inverted containers to prevent potential contamination. |