|
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). Observed that facility did not have items in the prep unit or walk in cooler. PIC utilizes a prep log to track all dates in the facility. EHS observed that items are cooked in single batches, PIC stated that facility preps food for the week each Monday. EHS allowed PIC to date items as they were able to verify the prep dates between the prep Board and the employee who prepped the food. CDI- PIC labeled all items accordingly. EHS advised PIC that moving forward all dates will be placed on the pans.
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 . |
|
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 several containers of soy sauce stored on floor. **REPEAT** |