|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 cooked chicken wings and blanched fries in prep unit, and cooked pulled pork and blanched fries in WIC not baring label indicating its date of preparation. PIC was able to verify the cook date for all items. CDI - PIC labeled all unlabeled items. 1.5 pts.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in three compartment sink dispensing at about 1oz/gal Sink and Surface. Safe range is 0.27oz/gal - 0.55oz/gal. CDI - PIC diluted solution and will be contacting maintenance. 1 pt. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 containers of cooked chicken wings and blanched french fries being stored in prep unit with no cover to protect from contamination. CDI - PIC covered all containers. 0 pts. |
|
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 shelving units in dry storage and WIC rusting. Resurfacing or replacement needed. 0 pts. |