|
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 one (1) pan of raw shell eggs stored behind chopped garlic and noodles in prep top cooler. Observed repackaged raw chicken bags in walk in freezer stored within the same box as cooked beef and above one (1) tray of egg rolls. CDI: Items reorganized. REPEAT.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) unwrapped, unwashed cabbage stored directly on shelf of WIC. Observed one (1) bin of cut washed broccoli stacked on top of another bin in direct contact with the food within. CDI - Food employee wrapped unwashed produce and rotated it to sit with other unwashed produce. Bins of cut washed produce were rotated to sit without being in contact with non food contact surfaces.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) portion of TCS food (chopped cooked pork) in prep unit above 41F. Per conversation with PIC and food employees, lid of unit had been open during rush and hot utensils (spoon) had been placed in pork for portioning. CDI - Pork was rotated to WIC for corrective cooling.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) scoop handle touching noodles in standing reach in cooler. CDI - Scoop was repositioned to prevent potential contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knife stored as clean in crevice between prep unit cooler and adjacent wall. CDI - Food employee rotated knife to three compartment sink for corrective cooling. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed peeling and rusted shelving in walk in cooler. Observed rusted shelving in dry storage area. Replace/resurface storage areas as needed. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in need of repair throughout. Observed some ceiling tiles that appeared to have water damage and not fully intact. Observed doors leading to/from kitchen in need of repainting to be smooth and easily cleanable. REPEAT VIOLATION |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail items in RIC. Observed employee containers stored with clean restaurant dishes. CDI - Employee food and personal items were rotated to lower storage to prevent potential contamination of clean equipment and food held for resale. |