|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
EHS observed two employee beverages stored with clean dishes.
CDI- Drinks were relocated to an approved location.
-0- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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
EHS observed cut melon with no date mark present in RIC and a Demi glaze (contains cooked tomatoes) in prep unit with a prep date of 06/09.
CDI- EHS allowed PIC to date mark the watermelon. PIC stated that the demi glaze was prepped on 06/09 and frozen, then thawed today for use. EHS advised PIC to label items when they were removed from the freezer to denote the number of days the product has left for use.
**Points not escalated due to overall improvements with date marking.** **REPEAT** -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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
EHS observed two containers of dry seasonings with no label present.
CDI- PIC labeled the items.
-0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
EHS observed employee cloth drying dishes. EHS advised that cloth drying is not permitted.
-0.5- |