|
23
|
0
|
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 one (1) bag of lettuce, prepared on day of inspection and actively cooling, with no date mark. Per conversation with PIC, all other undated, non date mark exempt TCS food items (pico de gallo, shredded lettuce, etc.) were held in prep top and would either be dated at end of shift (should any remain) or disposed of within 24 hours. All other long term TCS food storage was date marked. CDI - EHS wrote date directly on lettuce bag.
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 . |
|
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 one (1) cooling TCS food item (lettuce) cooling from prep. Lettuce was initially cooling at an insufficient rate in prep unit. CDI - PIC placed lettuce in reach in freezer to finish cooling. EHS provided ambient ingredients cooling chart.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) back up metal shakers of salt at prep area with no labels. Observed two (2) squeeze bottles at grill shelf (cooking butter and oil) with no labeling. CDI - EHS affixed station labels to grill area and seasoning shelf. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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 one (1) large bucket for in use wiping cloths stored directly on the floor at an initial concentration of approximately 50 ppm QAC. CDI - Food employee added additional available sanitizer to bucket and mixed before washing hands and returning to food service. Sanitizer was observed at approximately 200 ppm QAC when examined by EHS and establishment test strips. EHS placed bucket at elevated point beneath handsink. |