QAMARIA YEMENI COFFEE

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) Spinach danishes (6-17), garlic and cheese danishes (6-17), and chicken and beef pastries (no date) were either not labeled with prep date or were held past 7 days from preparation. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC discarded danishes and placed prep dates on chicken and beef pastries. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer for checking food temperatures at establishment. VR - Verification required within 10 days that establishment has thin probe thermometer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handles observed touching ice in ice bin. In-use utensils must be stored so the handle does not contact the food or ice. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mini-pizzas with cooked peppers, tomatoes, cheese in non-refrigerated display case > 41F. CDI- pizzas moved to refrigerated case and observed < 41F prior to departure. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 unlabeled containers of dry foods. CDI

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles stored inside ice and dry foods.