|
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 is not been labeled, or if the label is incorrect. -P - Observed a gallon of milk without a date mark that as per the PIC was opened today but intended to be kept for longer than 24 hours and used during tomorrows breakfast. REPEAT.
CDI - PIC date marked milk.
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
|
0.50
|
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 3 containers of cut melon that were cooling in the RIC at a rate of .03 degrees/min. 2 containers were observed with tight fitting plastic wrap on over the top and the other container was a plastic container with a tight fitting lid on at the time of the inspection, not allowing for adequate air flow around the product to promote rapid cooling. PIC stated the melon was cut about an hour before and is intended to be used for tomorrow’s breakfast.
CDI - PIC moved all 3 containers to RIF for rapid cooling. Cut melon observed at 41F or lower 30 mins after corrective action. PIC advised to change cooling method by either placing items into the freezer immediately after prep or removing the plastic wrap/tight fitting lids to allow for cold air to flow around the product.
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 |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of bread/rolls stored on the floor of the WIF. |
|
56
|
0.50
|
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 an employee bag with a box of canned beverages stored on the shelf above drinks that are for patrons in the WIC.
CDI - Bag of employee beverages moved to lower shelf to prevent possible contamination. |