|
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
EHS observed several items in prep units that were not date marked. EHS observed tofu, mushrooms, vegetable dumplings, cut cabbage, and cooked beef with no date marks.
EHS and PIC observed that items are being dated marked on the plastic wrap used to cover food so when the plastic is removed so is the date mark.
CDI- EHS allowed PIC and employee to date mark the items as they were present during prep and/or the items could be traced back to larger portions in the walk in/lowboy
**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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
EHS obsevred food stored on the floor of walk in freezer.
CDI- PIC instructed food employee to move the food off the floor.
-0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
EHS Observed wet wiping cloth stored on counter.
-0- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
EHS observed scoops for rice stored in water held at room temperature. EHS advised to only hold utensils in water above 135F.
CDI - PIC removed water from container.
-0.5- |