|
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 bag of RTE sweet and sour chicken with no date marking present. PIC stated that the chicken is purchased in the RTE form frozen. The PIC stated that the chicken was thawed and opened the day prior and will likely use over the next 3 days. EHS coached PIC on proper date marking procedures for thawing and prepping RTE foods. -CDI- EHS back dated the RTE chicken from when it was thawed and opened.
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 . |
|
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 most working food containers in the facility labeled, however, there was several containers including sauce squirt bottles and water squirt bottles unlabeled. Ensure that all working containers of food are labeled.
-CDI- PIC labeled all working food containers. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of teriyaki sauce stored directly on the floor. Ensure that food is stored at least 6 inches off of the floor. -CDI- PIC lifted food container off of the floor and placed onto low shelving. |
|
49
|
0.50
|
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 cooking equipment and prep surface shelving with a buildup of food, grease deposit and residue, ensure that all non-food contact surfaces are cleaned and maintained as clean. |