COCO EXPRESS

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 cut cabbage with no date mark present. Observed the following items that were held past the 7-day period (prep dates are reflected) chicken tamales (3/4), sausages (3/3), cooked ground beef (3/3). CDI- EHS allowed PIC to date a cut cabbage as they were present during its preparation. PIC voluntarily discarded of the items held beyond 7 days. -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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions and peppers on steam table at 100F. CDI by reheating to 165F and hot holding. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P No Points Deducted: Observed unpackaged items in a self service cooler in dining room (radishes, lemons, etc.). Items must be behind a sneeze guard. Salsas were allowed to remain as they were individually packaged. CDI be relocating non packaged items to behind employee counter.