|
23
|
3
|
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:.
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: Delice de Burgoyne soft ripened cheese being held for 14 days, by label printed today. Cut wedges were discarded voluntarily as the 7 day max holding time has been exceeded. Date marking system for opened deli chubs in deli case is inconsistent. Some labels give packing date and some labels give sell by date, and some give both, which is preferable. Standardize system for date marking opened deli chubs. Chart for tracking foods in Prepared Foods case does not appear to be updated daily. Ensure tracking is done daily and is verifiable.
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Hand sinks with microbial growth in tight areas around splash guards and on calking. |