|
23
|
1.50
|
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
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 cut tomatoes, canned cherry peppers, and shredded mozzarella cheese in various prep units not baring label with date of preparation or opening. Observed house made ranch in lowboy 6 prepped on 2/12/25. Observed lasagna in RIC with a date of 2/26/25, despite the lasagna being assembled on 2/25/25.
CDI - PIC voluntarily discarded cut tomatoes, canned cherry peppers, shredded mozzarella cheese, and house made ranch. Date for lasagna was corrected.
1.5 pts.
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
|
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 sauce cooling from ambient in a container of that did not go high enough up the sides of the containers. Staff was not actively agitating the sauce to encourage quick cooling until after 25 minutes of cooling, and water was not added to the containers until approximately 15 minutes of cooling. Sauce was not cooling rapidly. CDI - PIC added more ice and water to container so that it encompassed the entirety of the sauce containers and began agitating frequently. Sauce began cooling rapidly.
Repeat. 1 pt.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed dispensing utensil being stored in container of white sugar with handle in direct contact with the food. CDI - PIC removed handle from sugar.
0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed multiple singe use utensils being stored in the dish pit area area being washed to be reused. EHS educated PIC on proper use of single use items. CDI - PIC voluntarily discarded all single use items.
0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed heavy cracking and damage to many tiles throughout entire kitchen area. PIC stated they recently contacted a contractor to redo all flooring, and that flooring will be redone within the coming weeks.
Repeat. 0.5 pts. |