|
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 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 two pans of bolognese sauce (house-made w/TCS) dated with a prep date of 1/22, stored inside the lowboy of make table 5. PIC stated this was the correct date of prep.
CDI: PIC voluntarily discarded both pans of bolognese since they had surpassed the 7-day window.
All other TCS food items observed at the facility were within the 7-day window of prep.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed pan of ROP'd raw tuna saku blocks that were temping past the frozen stage with no slits in the ROP'd packaging.
CDI: PIC had food employee create slits to introduce oxygen in the ROP's environment. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed hot water faucet missing from the hot water fixtures at the 3-compartment sink.
PIC stated they have ordered a new hot water knob to have it replaced. |