|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 - Mozzarella and hot dogs on a stick, Cut Cabbage and Cole Slaw without proper date marking. PIC stated cabbage was cut yesterday, hot dogs and mozzarella sticks were made the same day as the hot dogs on a stick date marked 4/23, and Cole slaw made today. *CDI - All items were date marked properly by PIC.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Bucket of Diced Radish stored directly on the floor of the WIC. *CDI - PIC removed the item from the floor placing it onto shelf. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Establishment in possession of QAC test strips for Chlorine sanitizer. EHS tested concentration at 150ppm, PIC photographed EHS test kit and plans to order them. A verification visit will be conducted within 10 days to verify establishment has chlorine test strips. |