|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) unwashed tomato on rack at prep line with mold and discoloration. CDI - EHS donned glove and removed tomato from rack of other washed produce without making barehand contact. Tomato was disposed of. |
|
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 is not been labeled, or if the label is incorrect. -P- Observed one (1) pan of hummus in standing RIC date marked for 03/4 to 03/10. CDI - PIC voluntarily disposed of out of date food item.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 four (4) bins of cut lettuce prepared on morning of inspection with lids cooling in WIC and standing RIC. Per conversation with PIC, lettuce had been cut and washed approximately fifteen minutes before EHS arrival. PIC placed lettuce bin contents into two separate longe bins and placed them on top of ice blocks in separate containers in an attempt to cool. EHS observed minimal cooling. CDI - PIC rotated bins of lettuce to WIC after putting away delivered foods to improve cooling rate. REPEAT.
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 . |