|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 multiple items in prep units lacking a date mark, after being held open for over 24 hours. Items include coleslaw, sliced turkey, chicken wings, Alfredo sauce, barbecue pork, pasta, spanakopita, sauerkraut, roast beef, hot dogs, bologna, and hard boiled eggs. All items in prep units lacking a date mark were originally retrieved from large batches in WIC with proper date marking. -CDI- PIC cross-referenced batches in WIC and properly added date marks to food in prep units. EHS and PIC discussed proper date marking methods by carrying over the original prepare/cook/open date to the food in all other prep units.
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
-Observed cooked pasta in WIC held past its 7-day timeframe, with a cook date of 2/28. -CDI- PIC voluntarily discarded the item.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. -Observed all raw seafood (flounder, shrimp) and raw pork chops stored in containers of undrained ice in the raw food prep top unit. PIC and EHS discussed possibility of using perforated pans to store fish with ice, to allow for proper draining. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed wall behind dish machine, wall behind 3-compartment sink, and wall underneath vegetable prep top with visible dark buildup, in need of cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket hanging on roller cart storing customer food (bacon and biscuits). -CDI- PIC removed employee jacket. |