|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 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 food items in the top of 2 prep units, and inside of the grill drawers without dates. PIC stated items are scooped daily from batches inside of walk in cooler and placed in unit for use. EHS observed various bottled drinks made in house stored inside of case at front area. Items were made in batches and do not have dates. CDI - Dates were marked. EHS recommended a white board or a paper tracking system for large batches that are scooped from daily. - 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. Observed metal and plastic containers of spices above stove top without labels. Label as needed to prevent contamination. - 0 - |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 a few large containers of food stored on the floor inside of the walk in cooler. Maintain items at least 6” off the floor at all times. - 0 - |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in-use utensils inside of hot water container @ 100F. CDI - Utensils placed inside of a large metal pot of water and placed on the stove top to be heated and used for hot holding. - 0.5 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverages stored on top of prep units and shelving throughout facility. Establish a space for employees to store their drinks and personal items. - 0.5 - |