|
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 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) EHS observed missing date markings for all items in lettuce make unit. EHS observed mixed greens, cabbage/kale mix, romaine, spinach, and arugula with missing date marks. PIC stated that the greens were prepared this morning and proper procedure is to date marks containers prior to placing in make unit. CDI - PIC added today’s date to all items. EHS provided education. (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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed three bottles of liquid on prep table without proper labeling. PIC was able to identify items during inspection. CDI - PIC labeled each bottle. (0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed container of sanitizer used to hold in use wiping cloths at 0ppm. EHS advised to change sanitizer frequently to to ensure proper concentration is maintained. CDI - PIC created new container of sanitizer at 200ppm (manufacturer instructions). (0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed floor in WIC soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0) |