|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 cooked sausage gravy stored in reach-in with no date mark. CDI - PIC voluntarily discard.
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 an open bag of sausage patties, cheese omelets, and two 2%milk containers in reach in cooler not date marked. CDI - PIC was able to date mark foods from today. Educated PIC on when to date marks foods due to this being a repeat violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked sausage links and patties cooling in seal ziplock bag. CDI - PIC placed food container into a ice bath to cool down properly and in to WIF.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quaternary sanitizer used for 3-comp-sink. 10 DAY VR required. |