|
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
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 heavy cream in prep unit, remi in lowboy, and artichoke hearts in RIC not baring labels indicating their date of preparation or opening during inspection. Observed container of risotto in prep unit with a prep date of 3/7/25. CDI - PIC was able to verify when all items had been opened or prepared. Risotto voluntarily discarded.
Repeat. 1.5 pts.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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.
Observed multiple squeeze bottles on main cook line and cambro containers in back storage area not baring labels indicating its contents. Ensure all containers are properly labeled.
0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
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 multiple containers of potatoes in prep being stored directly on the floor during inspection. CDI - Employee moved potatoes to appropriate location.
1 pt. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11(B) Materials that are used int he construction of utensils and food contact surfaces shall be durable, corrosion resistant, and nonabsorbent.
Observed steak and seafood dish being served on unsealed wooden platters with no barrier in between the food and the platter. Ensure all food contact surfaces are nonabsorbent.
0 pts. |