|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a bowl of raw breaded tilapia and a container of pooled raw shell eggs being held on shelf in prep reach in cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of cactus salad and sliced tomatoes being held in prep flip top cooler, several containers of salsa’s being held in prep reach in cooler, two containers of salsa being held in reach in server cooler and a container of diced tomatoes being held in an ice bath on guacamole cart all above 41F. See temp chart. CDI: PIC placed all items in walk in freezer to rapidly cool as they were all prepared within the last 2 hours and placed diced tomatoes on guacamole cart on TPHC and will do so moving forward. EHS provided and completed TPHC form. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . REPEAT.
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 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 .
Observed a large container of salsa being held in WIC date marked for 1/23, 6 days past its expiration. Also observed a container of cooked octopus without a date mark in walk in cooler. PIC stated octopus was prepared on 2/2. CDI: PIC date marked octopus and discarded salsa. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans being stored on dry storage shelf amongst non dented cans. CDI: PIC segregated dented cans from others. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counter while not in use. CDI: Employee placed wiping cloths in a bucket of sanitizer. |
|
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 a large scoop being held in a container of pico de gallo in walk in cooler in which scoop handle was resting on pico de gallo. CDI: PIC removed scoop from container.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed several utensils being stored in a container of hot water on steam table in which water had accumulation of soil and residue. CDI: Employee changed out container of water with fresh clean water.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a soiled knife being stored on a wiping cloth at cook line. CDI: PIC removed knife and returned to be W/R/S. |
|
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 broken drawer handle and loose face panel on grill drawer cooler. Repair drawer handle and face panel. REPEAT. |
|
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 cell phone being stored on prep counter at cook line. CDI: Employee removed cell phone. |