|
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 is not been labeled, or if the label is incorrect. -P: Garlic sauce containing oil dated from mid-May. Canned mushrooms dated from mid-May. CDI- discarded. TCS foods requiring date marking may only be held for 7 days, with the date of prep or opening of packaging counting as Day 1.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P: Found “Residential Use Only” insecticide in facility. CDI Removed while on site.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Sanitizer containers and bottles not labeled. CDI- labeled. |
|
33
|
0.50
|
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 : Found diced tomatoes cooling in prep top and prep unit reach in. One container tightly covered. Do not use small prep units to cool foods. Use freezers or walk-in cooler. CDI- moved containers to freezer for cooling. Tomatoes dropped to 41.0 F by end of inspection.
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 . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic chest freezers in use (Thomson brand). Ensure all equipment is for commercial use.
4-501.11 Maintain equipment in good repair. Shelving in WIC rusting. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 build up of debris on non-food contact surfaces. Shelving for storage of cleaned utensils for example. |
|
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. Floor under grill badly damaged.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Mama items in facility not necessary for operation. Creating clutter in space, especially outside rewstroom. |