|
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 shell eggs stored above coconut water in glass door reach-in cooler. - CDI - PIC corrected storage order by placing eggs on the bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
3
|
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 - REPEAT - Observed two containers of housemade mayo (raw shell egg) and 4 small containers of meatballs lacking date mark labels. Per PIC, both containers of mayo were made the day before and meatballs were thawed today. Ensure TCS items that are frozen are dated with the day the item was prepared/cooked, the day the item was frozen, and the day the item was thawed. TCS items can be held for a total of 7 days once prepared/cooked; days held in the freezer do not count towards the 7 day total. PIC stated meatballs were cooked and frozen (on the same day) three days ago and were pulled from the freezer today. - CDI - PIC labeled both containers of mayo with yesterday’s date. PIC labeled meatballs with cook date and thaw date. - *NOTE: Risk control plan may be implemented at next routine inspection if date marking issues persist.
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 . |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. - Pf - PIC stated large pots that are too large to fit in the 3 compartment sink are washed, rinsed, and sanitized in two compartment sink that has larger bays. No written standard operating procedures (SOP) available in facility for how to properly wash, rinse, and sanitize in a two compartment sink. EHS will provisionally accept washing large pots in two compartment sink with a written SOP maintained in facility. Large pots must be maintained in good repair. Any new equipment bought for facility must fit within 3 compartment sink. - CDI - PIC wrote SOP while EHS present. |
|
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 food residue and debris on the interior of the reach-in freezer. Clean and increase cleaning frequency to maintain clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 floors and walls in need of cleaning throughout kitchen area, with emphasis in hard to reach areas behind equipment. Clean and increase cleaning frequency to maintain clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed unlabeled employee food stored with food for service in reach-in cooler. Label an area for the storage of employee food. |