|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. Observed food employee crack raw shelled eggs, take off contaminated gloves and don new gloves without a proper hand wash then switch to work with ready to eat foods (grits). CDI - Employee coached, discarded new gloves and washed hands properly. Compliance observed throughout remainder of inspection. -0- |
|
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 tray of raw salmon filets stored over rice in the walk in cooler. No physical evidence of contamination observed. CDI - PIC relocated the salmon to the designated storage area for fish. -0-
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on vegetable slicer stored as clean at bottom of utensil shelving unit. CDI - Slicer transferred to the 3-compartment sink to be W/R/S. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed recently prepared sausages hot holding between 123-126 F in hot cabinet. CDI - Product transferred to the flat top grill and reheated > 165 F. -0-
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. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed few items held > 4 hours and several recently prepared TCS applicable foods cold holding > 41 F inside prep unit and a carafe (half & half). CDI - PIC voluntarily discarded foods held > 4 hours and replaced them with new product temping at 41 F and below. Items prepared today were vented and transferred to the walk-in cooler to cool down. Half & half from today voluntarily discarded. Discussed placing half & half on 4 hour TPHC with PIC. New product placed on TPHC until 1:00 pm. TPHC SOP provided to facility today. -3-
***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.***
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. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 romaine lettuce inefficiently at a rate of 0 F after 15 minutes cooling in the walk-in cooler due to being portioned in high density. CDI - PIC divided food into smaller portions and brought containers to top shelving. Romaine lettuce began to decrease towards < 41 F after additional 15 minutes. No points deducted due to improvement observed from previous inspection. -0-
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
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed large chest freezer where old WIF was. Ensure chest freezer is commercial. -1- |