|
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 a full large pan of romaine lettuce in the salad prep top unit date marked on the unit itself from yesterday. When EHS asked when the salad was prepped, the PIC stated that it was prepped this morning. EHS then asked when today was the salad was prepped and a food employee and PIC stated that it was prepped 30 minutes ago. EHS stated to PIC to ensure that all TCS foods are properly date marked.
-CDI- Proper date mark corrected and added.
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 . |
|
33
|
0
|
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 salad filled to the top in a large metal container and in the salad prep top unit. PIC stated that it was prepped 30 minutes prior. Salad was 45F. EHS asked PIC if they usually cool in the prep unit and PIC stated that they do not. -CDI- PIC moved the salad into the WIC to properly cool to 41F. Salad cooled by the end of the inspection.
Ensure that proper cooling methods are performed such as smaller pans, vented containers, and using equipment such as WIC and 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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a lowboy unit present in the facility not functioning. PIC stated that there is a work order in for the unit, unit was not in use at the time of the inspection. Observed a stall in the woman’s restroom with one of the toilets out of order. PIC stated that there is a work order in for the toilet in the woman’s restroom.
Ensure all equipment is maintained in good repair. |