|
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 three (3) actively cooling items (cooked cabbage, Mac and cheese in commissary WIC labeled with date of the previous day prior to inspection, 06/17. Per conversation with PIC, these food items were prepared in early morning hours (2 a.m.) on the day of inspection. CDI - Labels were changed to reflect actual dates of preparation.
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 . |
|
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 three (3) pans of TCS food (cooked cabbage pans, one pan of Mac and cheese) cooling in WIC. Cabbage pans were observed cooling at effective rate; however, Mac and cheese was observed cooling at insufficient rate due to plastic wrap covering. CDI - PIC removed cover and rotated Mac and cheese to blast chiller to achieve proper cooling rate prior to expiration of 2 hour window. EHS provided cooling chart; heat treated TCS foods are to be cooled effectively within 6 hour time window. Utilize freezers, blast chillers, etc. as needed.
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 approximately six (6) plastic food bins, stored as clean at commissary dry storage shelving, with tape labels on exteriors. Bins were stacked in such a way as to prevent food contact contamination (I.E. label residue bins held within larger clear bins without contacting food contact surface interior.) Remove tape and labels, as well as any residue or debris, from the outsides of equipment and utensils prior to storing as clean. |