|
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 Feta cheese container measured 48F on prep counter on line. Raw salmon in pizza cooler measured 43-57F. Blue cheese dressing on ice bath measured 60F. Several jugs of milk in beverage cooler measured 57-58F. All the milk in the coffee shop cooler measured 48-49F. Salsa at waitress station measured 59F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded out of temp foods. Follow-up visit to be conducted within 3 days to check that coolers that weren't working are repaired. 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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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) Several TCS foods on line were missing prep date labels. 2 items were held past 7 days as well in sandwich cooler. TCS RTE foods must be labeled with prep date, and must be used or discarded within 7 days of preparation. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Some wet wiping cloths observed on line. Keep wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several stacks of metal pans and containers stacked up while still wet. 0 pts. |