|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed mozzarella cheese in the pizza station prep unit held past expiration date and dated for more than 7 days. (3/14-3/21). Observed log book to date salads in the salad case not up to date. Per PIC most items in the case are made daily. CDI - PIC voluntarily discarded mozzarella cheese. PIC also updated log book for salad case to reflect correct date. All salads were made today or yesterday per PIC, so EHS had them properly dated in of book.
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 . |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-201.14 Provide all contents of a HACCP plan as required. -Pf Found all steps to HACCP on the sushi computer. Employee had log book and filled out properly. Employee showed how to calibrate thermometer. Maintain all records at establishment at all times. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed handle on sliding door broken in deli. Observed olive bar not working and hand sinks draining slowly. Per PIC work orders are placed for olive bar and hand sinks. No food items were in the olive bar. REPEAT |
|
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. Observed tracks in all cases in deli with visible food debris. Observed pizza station with dried sauce on prep unit. Increase cleaning. |