|
23
|
0
|
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 Observed marinara from 8/11 in walk in. CDI: Product voluntarily discarded. REPEAT VIOLATION Previous violation corrected. All items in coolers were dated and labeled. Overall, facility has an excellent date marking system. Future violations will result in point deduction.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked for fries and empanadas held on TPHC. CDI: Time for fries and empanadas was added. REPEAT VIOLATION |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of tomato sauce stored on floor at front prep table. Observed several bus tubs of empanadas and other items stored on floor in walk in freezer. REPEAT VIOLATION Significant improvement from previous inspection on storage throughout the remaining areas of the facility. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs stored as clean. REPEAT VIOLATION Facility does not have adequate drying space. Some improvement as less items were wet stacked. |