|
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.
Observed employee beverages stored in RIC 3 commingled on the shelves with consumer food items and produce.
Designate an area for proper storage of employee food and drinks to prevent contamination. |
|
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 a pitcher of house-made horchata (w/TCS ingredients) that bore no date label. PIC stated this was made from the same batch as the labeled cambro of house-made horchata, which was dated with yesterday's date.
CDI: PIC created date label for horchata pitcher.
Observed none of the pans inside make table 2 that bore date labels. CDI stated these were all prepared on the 24th or after, and thawed out yesterday.
CDI: PIC created date labels for both prep and thaw dates.
Observed a pan of queso that bore no date label, stored inside RIC 2. PIC stated this was prepared last night.
CDI: PIC created date label for queso.
Observed a plastic pan full of red cabbage slaw that bore no date label, stored inside RIC 3. PIC stated she prepared this last night as well.
CDI: PIC created date label for cabbage slaw.
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 a pan of Mexican rice dated with a prep date of 1/28, stored inside make table 1.
CDI: PIC voluntarily discarded the Mexican rice since it had surpassed the 7-day window.
Observed cambro of cooked pastor and a cambro of cooked carnitas both date-marked with a prep date of 1/28, stored inside the lowboy of make table 1. PIC stated that this is a cooked item that they freeze and thaw out as needed for service. PIC stated both TCS food items were taken out from the freezer last night.
CDI: PIC created second date labels for both items to depict the "clock start" date.
Observed cambro of cooked carne asada date-marked with a prep date of 1/24, stored inside the lowboy of make table 1 and also inside RIC 2. PIC stated that this is also a cooked item that they freezer and thaw out as needed for service. PIC stated this TCS food item was taken out from the freezer last night as well.
CDI: PIC created second date label for both cambros of carne asada to depict the "clock start" date.
Observed one pan of cooked Mexican rice date-marked with a prep date of 1/03, stored inside RIC 2. PIC stated she improperly wrote the date, and it was prepared yesterday. EHS observed two other pans on the same shelf that were date-marked with yesterday's date.
CDI: PIC removed the incorrect date label and created a new one with the correct date of prep.
Observed cambro of pico de gallo date-marked with a prep date of 1/25, stored inside RIC 3. PIC stated this was the correct date it was prepared.
CDI: PIC voluntarily discarded cambro of pico de gallo since it had surpassed 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 . |