|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed carryover food (ground beef, Nacho Cheese, and RTE Chicken) from the day prior with no date marking present to indicate prior day prep/use. Observed a container of diced tomatoes in WIC with no date marking present. Ensure that all foods being held for use the next day, or foods that are to be held greater than 24 hours are properly date marked -CDI- PIC properly date marked non-date marked foods.
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 two spice shakers unlabeled above the fryer. Ensure that all working containers of food are labeled to be identified. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple wet stacked metal containers present on the clean dish rack near the 3-comp sink. Ensure that all containers are properly drained and air dried after being W/R/S. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 buildup of debris and food residue present on the sides of the fryers, on the HH table that was not in use at the time of the inspection, and at the bottom of the HH cabinet. Ensure that all non-food contact surfaces are clean and maintained as clean. |