|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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).
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 .
Observed container of cooked ribs in WIC with date 2/8. Per PIC, ribs were prepared and frozen on 2/8 and a portion was taken out of the freezer on 2/14. PIC was able to show EHS container of ribs in WIF with date 2/8. EHS educated PIC on updating date marking when items come out of the freezer. CDI - PIC updated date marking on rib container in WIC to 2/14 with a discard date of 2/19. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed mesh sieve torn at area near handle. PIC voluntarily discarded sieve. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
-REPEAT-
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed splash and food debris buildup on exterior and interior bottom surfaces of equipment and gaskets throughout facility. PIC to address cleaning frequency. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
-REPEAT-
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed grease and food debris buildup in corners and under equipment. PIC to address cleaning frequency. Points not escalated due to improvement in cleaning in high splash areas and along the cook line walls. |