|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed portioned, homemade seafood salad and open boiled eggs that were opened on 12/31 without dates marked. CDI - Dates were marked. - REPEAT - 1.5 -
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few containers of seafood batter and metal shakers of seasoning with no labels. Label with common name of food items. - 0 - |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back window open without any pest protection. Keep window closed or put a mesh screen in place to prevent pest entry. - 0 - |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few containers of sauces stored on the floor of MFU. Relocate items to being at least 6 inches off the floor at all times. - REPEAT - 1 -
* Points remain the same due to last inspection being conducted in the commissary and this inspection conducted inside of the MFU. |