|
23
|
1.50
|
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 various items throughout kitchen void of label identifying the date which it was opened or prepared. Observed multiple gallons of milk baring a best by date of 6/9/26 during inspection. Observed container of cottage cheese baring open date of 5/28/26 in WIC.
CDI - Items verified to have been opened or prepared on 6/9/26 labeled. Items opened or prepared before 6/9/26 voluntarily discarded. Milks and cottage cheese voluntarily discarded.
1.5 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 . |
|
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 home fries being held on time with no time stamp. Potatoes were still above 135F upon REHS discovery.
CDI - PIC labeled with time.
0 pts. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed various egg dishes on menu void of asterisk leading customer to consumer advisory.
CDI - PIC added asterisks to all menus during inspection.
0 pts. |
|
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 cut melon cooling while sealed in plastic containers stored in top of salad prep unit. Melons did not drop temperature while being assessed. See temperature chart.
CDI - Melons uncovered and moved to WIC. Cooling rate hastened.
0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - PIC placed in designated area.
0 pts. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed various avocados being stored in prep unit for use while still baring produce sticker.
CDI - PIC removed avocados and washed before placing back in unit.
Repeat. 0.5 pts. |