|
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 sliced turkey(9/21) and pepperoni(9/19) held past their 7-day shelf life. -CDI- PIC voluntarily discarded the turkey and pepperoni.
-Observed mac and cheese with an incorrect date mark (prep date of 9/21). -CDI- PIC stated the mac and cheese was prepped and frozen on 9/21, then pulled from the freezer on 9/26. PIC added additional date mark stating the freeze/thaw date on the mac and cheese.
-EHS noticed significant improvement in date marking since the last inspection. EHS observed no foods missing a date mark. -No Risk Control Plan implemented today due to large improvement in date marking system. Continue date marking improvement.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee handling food without wearing hair restraint. Ensure all food employees utilize hair restraint to prevent contamination. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed slight buildup of food residue on bottom interior of low reach-in freezer. Increase frequency of cleaning. |