|
23
|
3
|
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 that none of the TCS items in the prep table were date marked. Cut cabbage, cut kale (x2), Kimchi (x2), rib sauce (fresh garlic), cooked sausage, fish cakes, cooked eggs, tofu, pico (cut tomatoes), and spam. CDI- EHS allowed PIC to date products as they were onsite when they were prepared and items could be traced to other batches in the walk in cooler. EHS observed date marking was in compliance in the walk in cooler and lowboys, just not the top portion of the flip top unit. **REPEAT** -3-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed hot shot spray and ant traps in kitchen stored above prep surfaces. CDI- PIC removed pesticides from kitchen. -1- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed facility using a wet wiping cloth on top of greens. CDI- EHS provided education and PIC removed the cloth and rewashed the greens. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops without handles stored in dry products. -0- |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed numerous items used for employee meals commingled with food used for service. **REPEAT** -1- |