CHOP CHOP RED POT

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). Roasted tomatoes and cooked ribs removed from freezer today and yesterday prepared +7 days ago. Correct date marks added. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of bone butter with incorrect date. Product was frozen after preparation and just removed from freezer. Correct date added. No points deducted.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of pickles that were done using hot brine that were dated for 6/2. No variance is in place to hold pickles over 7 days. CDI- three containers of pickles were denatured and discarded into trash. -zero- 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 .

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed containers of pickles that were done using hot brine that were dated for 6/2. No variance is in place to hold pickles over 7 days. CDI- three containers of pickles were denatured and discarded into trash. VR- facility has up to ten days to Change process and discard pickles after seven days. For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-302.15 Wash fruits and vegetables prior to use. Observed employee slicing into heads of Romaine lettuce before washing. CDI- employee was educated on washing before slicing. Two heads of lettuce were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling with lids tightly covering containers or bags closed. CDI- PIC removed lids and opened bags to promote cooling. Leave containers and bags uncovered during the cooling process to allow cold air to flow around the foods and remove heat. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Single service items stored on floor.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed shelled eggs stored above ready to eat foods inside of reach in cooler. CDI- Shelled eggs were moved below ready to eat foods during the inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed slaw with a date of 12/28/23. Ensure that foods are discarded after 7 day time period. Day one is the day the food is prepared. CDI- Discarded during the inspection. 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 .