|
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 multiple TCS items such as diced tomatoes, diced chicken, and sliced tomatoes in the refrigerated drawers that were prepped today with an incorrect date mark of 12/19. PIC stated that the prep employee this morning must have gotten the date wrong as all the items in question were prepped that morning.
CDI - PIC corrected date marks to proper 12/18.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed insert containers of diced chicken and diced tomatoes cooling in the refrigerated drawers at the cookline after being prepped earlier that morning at temperatures of 43-45F. Both items were observed with tight fitting plastic wrap and in a unit that is not designed nor approved for rapid cooling. EHS advised that all cooling must be done in the blast chiller or WIC after prep. REPEAT.
CDI - PIC removed plastic wrap and moved items to blast chiller. Both were observed at 41F or lower 40 mins later.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
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. - Observed packages of single service plastic cups, lids, and to go trays stored beneath the handwash sink and prep/dump sink at the front counter service line, subjecting the single service items to possible contamination from the drain pipes. |