|
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-/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 several in-house hot pickled items past date mark; pickles 9/8 (discard 9/14), jalapeños 9/3 (discard 9/9), onions 8/30 (discard 9/5), peppers 9/3 & 9/10 (discard 9/9 & 9/16). Observed pot roast date marked 9/14 (discard 9/20), roasted garlic in olive oil 9/11 (discard 9/17), canned piquillo peppers 9/8 (discard 9/14), tomato paste 9/8 (discard 9/14) and spring mix 9/11 (discard 9/17). Observed roasted mushrooms and zucchini prepared today, 9/24, date marked 9/25. Per PIC, she was unaware that hot pickled items and canned items were TCS items. -CDI- PIC voluntarily discarded items past date and properly date marked items prepared today. -1.5-
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 cut tomatoes, corn salad and roasted zucchini prepared today cooling in plastic container with lids at low rates. CDI- EHS educated PIC on proper cooling methods and PIC removed lid to facilitate rapid cooling. -0.5-
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dry storage and dish pit areas. -0- |
|
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 2 containers of canola oil stored on the floor. -CDI- PIC relocated items. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed partition at handwashing sink at dish pit in need of recaulking/resealing. Repair. -0- |