|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed opened carton of heavy cream that bore no open date, stored inside the lowboy of the make table. PIC stated it was opened yesterday.
CDI: PIC created date label for heavy cream.
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 food items date-marked with prep dates ranging from 1/18-1/29 (two sheet trays of cooked chicken wings, sheet trays of various pizzas/flatbreads, sheet tray of mac rolls) stored inside RIC. PIC stated that due to the inclement weather, these food items were frozen and then thawed before serving. PIC stated that all of these food items were taken out of the freezer yesterday.
CDI: PIC created second date labels for all above mentioned TCS food items to depict the "clock start" date so that they do not surpass the 7-day window.
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 . |