|
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 Chicken steaks above onion rings and RTE boneless chicken wings in single door Standing RIF. *CDI - PIC had food employee reorganize shelving order in unit placing raw chicken on bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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- *Observed - Sliced Provolone, Sliced Roast Beef, and Sliced Tomatoes above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
No
|
No |
*REPEAT* 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Sliced ham and sausage crumbles at Pizza Flip Top without date marking. PIC stated that items are taken from container that is date marked in WIC and placed into separate container and placed into Pizza Flip Top. EHS educated PIC on reasoning for date marking to carry over from unit to unit. *CDI - PIC date marked Pizza Flip Top items to match their items in the WIC.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
*REPEAT* 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 - Pizza sauce cooling in large pot with tight fitting suran wrap covering the top of the container above 41, see temp chart for details. *CDI - PIC opened the suran wrap to allow air flow and stated that they would have an employee stir sauce every 30-60 minutes and check the temperature to ensure item cools properly.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. *Observed - Sanitizer of 3 compartment sink dispensed at a concentration of 50ppm. PIC called company to repair dispensers establishment will fill sanitizer by hand until dispenser is repaired. EHS and PIC measured and figured out necessary amount required to properly sanitize. PIC trained employees on how to properly fill sanitizer compartment by hand and requires them to test each time before use looking for between 200-400 ppm. EHS will follow up with establishment to verify dispenser has been repaired.
*Observed - Gaskets tearing on standing RIC *REPEAT* |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Debris build up on gasket to WIC. |