|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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) -Observed veggie burgers, hard boiled eggs, potato salad, and veggie chili held past their 7-day timeframe. -CDI- PIC voluntarily discarded the items. -REPEAT-
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 . |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf -Observed hot water tank broken (no hot water in facility). Hot water at handsink reached 72F and hot water at 3-compartment sink reached 78F. PIC was aware of problem and contacted specialist for repairs prior to EHS arrival. -During inspection, specialist arrived onsite and stated new parts were needed to repair hot water tank. Specialist stated he will obtain parts today and contact EHS when hot water tank it repaired. -EHS observed chlorine-sanitizing dish machine sanitizing at proper levels (100ppm) and EHS observed all dishes clean to sight and touch. Because of this, facility may remain open until hot water tank is repaired. EHS recommends using single-service utensils for customers and the chlorine-sanitizing dish machine to wash/rinse/sanitize dishes until hot water tank is repaired. -10 day verification visit required- |