|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quat at 0PPM inside sanitize basin of 3 comp sink.
CDI- Sanitizer refilled to 200PPM. EHS instructs staff to use test strips with each fill and again as needed to maintain proper sanitzation of dishes. See comment. (-3) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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
EHS observed cream cheeses in one container with disparate date marks, one of which being expired.
CDI- EHS reviews date marks process with staff and determines the cream cheeses still present was prepped on 2/25 and still usable today. EHS advises staff to date mark things for a maximum of 7 days and keep items with different prep dates fully segregated and distinguishable from items with different prep date. (-0)
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 . |