|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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
Observed TCS food items that were said to have been cooked the day prior to the inspection without date marks. -CDI- PIC placed correct date marks on the necessary items. EHS noticed improvement from last inspection. Points not escalated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed spoons for scooping rice from the hot holding units in metal containers. PIC stated that the spoons are only washed at the end of the night. In-use utensils shall be cleaned and sanitized at least once every 4 hours. -CDI- PIC placed the necessary utensils int the dish machine to be washed and sanitized. (0.5 pts) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee food being stored over customer food in the sushi station low boy unit. -CDI- Food employee relocated their respective food products to the bottom of the unit away from the customer food. (0.5 pts) |