|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing pot handle cover in hand sink. CDI: Item was removed. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored over cucumbers in prep unit. Observed raw bacon being stored above deli meat and cooked corned beef in walk in cooler. CDI: All storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT
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. Observed Alfredo sauce made yesterday in walk in cooler at 44F after cooling more than 6 hours. Observed Alfredo sauce made today cooling at a rate of 0.1F/min during 2 hour window. CDI: Alfredo sauce from yesterday was voluntarily discarded, cooling method was changed for Alfredo sauce made today. If violation occurs on future inspections a risk control plan and/or permit action may be implemented.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese in prep unit, mushrooms, peppers and artichokes in cold rail, ribs, deviled egg stuffing, tuna and artichokes in prep units above 41F. All items were overstacked or double panned. CDI: Items were placed in walk in cooler to cool.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed tomatoes, grilled onions and cut lettuce being held on TPHC without time labels. CDI: Time labels were placed on items. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 Alfredo sauce from yesterday cooling in container covered in a lid. Observed Alfredo made today cooling in ice bath but was not being stirred. Observed corn cooling at a rate of 0.03F/min in a container covered with a lid. CDI: EHS and PIC discussed cooling methods, lid was removed from corn. If violation occurs on future inspections a risk control plan and/or permit action may be implemented.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 small plastic container being stored in melted butter in hot well. Remove |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
REPEAT
4-101.17 Wood use limitation: Wood and wood wicker may not be used as a food contact surface. Observed cedar planks used for salmon. Points remain the same as facility has sent documentation to NCDHHS applying for a variance. Facility has also switched from reusing wooden planks to single service planks. |