|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed putting seasonings/cheese on pizza with bare hands. Ready-to-eat foods must not be handled with bare hands unless the food will be heated to at least 145F. CDI - Pizza discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 Raw shrimp stored directly behind lettuce in sandwich cooler top. Store the raw animal foods in the front to avoid potential cross contamination of ready-to-eat foods. CDI - Shrimp pan moved to front of sandwich cooler top. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked chicken measured 93-98F at 12PM. PIC stated it began cooling at 11:15AM. At 1:15PM the cooked chicken still measured 80-83F. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. Put cooling TCS foods in walk-in cooler so they reach temperature in the required time frame. CDI - Chicken discarded.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 49-51F at start of inspection and at end of inspection all the TCS foods measured 51-54F. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods above 41F were discarded and establishment has voluntarily closed until the cooler is repaired. Contact Andrew Lee at (980)201-0602 when cooler is repaired. REPEAT
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 Containers of feta cheese and ricotta cheese were not labeled with open date. TCS ready-to-eat foods must be labeled with prep/open date, and used or discarded within 7 days of opening/preparation. CDI - PIC placed date labels on items. 0 pts.
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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
Cooked chicken cooled on speed rack beside pizza oven for 2 hours after cooking and measured 80-84F. Use walk-in cooler or freezer to cool TCS foods. Do not leave out of temperature control for an extended period of time. CDI - Chicken discarded.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee preparing food with bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans stored as clean were stacked while wet. Allow utensils to adequately air dry before stacking. 0 pts. |