|
23
|
1.50
|
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)
EHS observed cut honey dew, cut cantaloupe, cut tomatoes, cut cabbage, cut ham, cut turkey, and cooked potatoes without a date mark present. EHS observed quinoa(x2) from 9/22 in the facility.
CDI- PIC voluntarily discarded the quinoa. EHS allowed PIC to date mark other items as PIC was present during prep.
-1.5-
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
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
EHS observed bacon being thawed at room temperature on a speed rack.
CDI- EHS provided education and PIC placed bacon in walk in cooler as it was still frozen.
-0- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
EHS observed apples on display in customer self service case without being wrapped. Apples were not intended to be washed by customer before consuming.
CDI- PIC took apples back to kitchen to be washed and wrapped before being placed back out for service.
-1- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
EHS observed wiping cloth being held in water.
CDI- PIC disposed of the wiping cloth. EHS provided education.
-0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
EHS observed facility maintenance equipment (tools, caulk, lights bulbs etc.) stored with and above single service articles in storage area.
CDI- PIC removed and relocated the equipment.
-0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
EHS obsevred build up on the floor underneath equipment, clean dish storage racks.
-0- |