|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 a pan of cooked sweet and sour chicken that bore no date label, stored inside make table 1. PIC stated this was cooked on Sunday and taken out to thaw this morning.
CDI: Food employee created both date labels of prep and thaw.
Observed pan of cooked lo-mein noodles that bore no date label, stored inside make table 2. PIC stated this was cooked on Sunday.
CDI: Food employee created date label for cooked lo-mein noodles.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed pan of fried takoyaki and pan of fried eggrolls that are held on TPHC at the make line, time-stamped with start times of 11:20AM and 11:35AM, when EHS's observation of these food items held on TPHC was 11:09AM.
CDI: PIC had food employee create new time stamps for both food items with the correct times they were held on TPHC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled spray bottle stored in the server station near the handsink. PIC stated this was chlorine sanitizer.
CDI: PIC labeled spray bottle for easy identification. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed soiled shelves inside standing reach-in cooler. Observed soiled gaskets in cold holding units. Observed soiled interior surfaces of cold holding units.
Increase cleaning frequency.
REPEAT VIOLATION. |