|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed three (3) uncut, heavily bruised and discoloring tomatoes in underside of salad prep top. CDI - Food employee gathered tomatoes and voluntarily disposed of them. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one box of unwashed broccoli in WIC stored above recently placed pastas. REPEAT.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of cut steak placed above cooked chicken in prep unit 2. CDI - Food employee rotated raw animal food to sit at lowest level of cold holding unit. Cooling pastas were rotated from under unwashed produce prior to end of inspection.
Note: No escalation in point deduction due to some improvement from previous inspections; food is being place in/on cleaned and sanitized food contact surfaces in good condition only. Storage for separated unwashed produce appears to have been put in place for WIC. EHS advises facility to place storage order guides at points where employees may review them to prevent improper storage (doors of units, posted board, etc.)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 one (1) mounted can opener at prep area table with dry debris on cutting surface. CDI - Food employee removed can opener from table, washed with soap and hot water, and wiped with recently calibrated sanitizer before placing at prep table. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of labeled front of house sanitizer stored above canned tomato sauce. CDI - EHS rotated bottle to lower shelving to prevent potential contamination. |
|
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 Observed three (3) servings of food, prepped recently (two strainers of penne, rinsed cut salad) at prep upon arrival. Pasta was rotated to WIC to cool, but salad was mixed with ice and placed at ambient temperature to cool. Minimal cooling was observed. CDI - Food employee added additional ice, date marked salad, and rotated it open to WIC. Cooling improved dramatically.
Note: all equipment and facilities are now well calibrated and properly suited for cooling and cold holding. Utilize existing cold holding equipment to properly cool and cold hold TCS food.
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. Observed one (1) food employee engaged in food prep (mixing salads, handling cooked pasta) with wrist bands on at time of inspection. |
|
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 wiping cloth stored in sanitizer solution from previous service below 200ppm quat. CDI-Bucket was refilled at 3 compartment sink. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of to-go containers stored on shelving in kitchen with food contact surface exposed. Observed three (3) stacks of single service cups at rack adjacent to ice machine exposed. CDI- EHS inverted containers to prevent potential contamination. REPEAT.
Note: No escalation in point deduction due to noted improvement: All single service articles were elevated to prevent contamination. Cover or invert single service articles at prep areas. |