|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed open container of cooked steak above 41F in low reach-in cooler. Observed all other items in unit properly cold holding at or below 41F. PIC could not verify how long food has been above 41F. -CDI- PIC voluntarily discarded the steak.
REPEAT
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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 opened container of marinara sauce with incorrect date mark, stating 11/13 - 11/19 (old sticker on lid was not removed during wash/rinse/sanitize process). -CDI- PIC verified sauce was opened this morning and properly added date mark.
-Observed opened container of salsa without a date mark. PIC stated salsa will be used today and was opened 2 days ago. -CDI- PIC added date mark.
-Observed steak in low reach-in cooler with incorrect date mark (sticker showed 8/12 - 8/15). PIC and food employees verified steak was opened on 12/8. Because steak was above 41F, PIC voluntarily discarded the steak.
-Ensure all employees are aware of date marking system and use the same date marking methods. All TCS foods held over 24 hours after being opened/prepared must have a date mark and shall not be held over 7 days.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed wet stacking among dishes stored as clean. Ensure dishes are fully air dried prior to stacking. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 sticker residue on the exterior of dishes, stored as clean (not directly touching food-contact surface). Ensure sticker residue is fully removed during the cleaning process. |