|
23
|
1.50
|
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 beef (11/1) and fresh garlic (11/15) in the reach in pizza prep top cooler. Discussion with the PIC revealed that the pull date for beef was not marked. REHS also observed recently prepared large containers pizza sauce and one large container of grandma sauce all dated 11/26. CDI - Allowed the PIC to correct dates with exception to fresh garlic, which was voluntarily discarded. -1.5-
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
|
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 inefficient cooling methods on large bulk lidded containers of lettuce, grandma and pizza sauces in the walk-in cooler. All products were densely packed. CDI - Sauces and lettuce were removed and placed into deep ice bath with active stirring to ensure cooling towards < 41 F. -0.5-
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 packaged customer foods starting to migrate on top of the hand sink. Install a splash guard to prevent contamination during food prep storage and display. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee wash their hands at the 3-comp sink. CDI - Employee redirected to hand sink. Only wash hands in handwashing sink. -0- |