|
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 employee touch raw shrimp then handle clean equipment and ready to eat foods without removing all gloves an washing hands. CDI, employee removed gloves and washed hands. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef stored with cooked RTE ribs. Observed raw beef stored over cooked RTE ribs in walk in cooler .CDI, foods relocated for proper storage. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed high temperature dish machine not achieving required temperature to sanitize equipment and only reaching 148 degrees F on testing device. EcoLab contacted during inspectio. CDI, dish machine converted to low temperature chemical sanitation during inspection. Repeat. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomato, black bean and other RTE / TCS foods cold held between 45-47 degres F. Foods in unit voluntarily discarded and other foods relocated to rapidly cool. Observed jasmine rice held at 60 degrees F on line. Staff stated they need to keep it at room temperature . TPHC procedures provided and completed on site for item. Vr needed to ensure calibration of low reach in refrigerator along prep line.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some wet stacked metal pans at dish area. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed low reach in refrigerator not maintaining TCS foods at 41 degrees F and had ambient air temperature of 47 degrees F. Door hinge appears to be catching and door not easily being closed. |