|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 sliced tomatoes, hummus, and cauliflower rice without date marking. PIC stated that he could not verify when the products were opened or prepared. CDI: PIC voluntarily discarded items. Observed multiple items in display case with date marking not currently updated on case door to reflect date marking for new items. CDI: PIC instructed employee to correct the date marking on items in case to reflect prep or opened date. REPEAT
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a seared ahi tuna bowl in entree island cooler that contains undercooked tuna. EHS observed no consumer advisory for this item. Verification visit required within 10 days to follow-up on consumer advisory. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 potatoes and cooked Brussel sprouts in display cooler cooling from prep this morning in display cooler. EHS observed insufficient drop in temperature after 45 mins. REPEAT. CDI: PIC took items to WIC to quickly cool and stated that items are typically cooled in the WIC before being placed in the display cooler. EHS observed drop in temperature by end of inspection for these items.
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 . |