|
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 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 cooked potato and sausage mix not baring date label during inspection. Observed cut lettuce in WIC with a prep date of 12/28 bare a discard date of 12/1. Observed milk and almond milk in server lowboy bare opening dates of 12/22 still in use. Observed various date labels baring illegible discard dates. All prep dates legible.
CDI - Employee verified cooked potato and sausage mix was prepped on 12/28 and properly labeled. Discard date on lettuce corrected. Milk and almond milk voluntarily discarded. All illegible labels corrected.
0 pts.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed cut melon being stored in direct contact with the bottom of a sheet tray. Ensure food is protected from possible contamination with a barrier.
1 pt. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed floor sealant in kitchen patchy and missing all throughout kitchen area. Repair or replacement necessary.
Repeat. 1 pt. |