|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw bacon stored above ready-to-eat foods in the RIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 short rib held past its 7-day maximum timeframe (cook date of 7/10). -CDI- PIC voluntarily discarded the short rib. -REPEAT- Points not escalated due to improvement in violation from past 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for any hot foods on the breakfast buffet line (eggs, sausage, grits, oatmeal, pancakes, potatoes). PIC stated all food on breakfast service is held on TPHC for 4 hours maximum (breakfast service lasts from 7am - 10am). -CDI- PIC had additional blank copy of TPHC procedures accessible and EHS directed PIC to complete procedures for all food held on TPHC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed torn gasket on right door of 3-door upright cooler door. Replace torn gasket. - REPEAT- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed floor tile damage in upstairs kitchen area. Repair damaged floor tiles. Observed some paint damage on wall behind where metal pans are stored. -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 build up on flooring under large stationary equipment, on door frames, and some spatter on walls in various places throughout kitchen. Observed debris in large square light covers above server/plating area. Ensure more frequent cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food and drink stored above customer food in the RIC. -CDI- PIC moved items to bottom shelf of RIC. |