|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed small drainage pipe inside hand sink at dry storage area. VERIFICATION REQUIRED.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink at dry storage area. VERIFICATION REQUIRED. |
|
15
|
3
|
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 shell eggs being stored above pasteurized eggs in walk in cooler. Observed raw salmon being stored above desserts inside walk in freezer. Both items were removed from hermetically sealed packaging. CDI: Storage order was rearranged.
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 multiple plates with food debris while being stored as clean. CDI: Items were placed to be rewashed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed chicken and steak par cooked this morning. PIC was unable to provide cooking/cooling records for par cooked items. Observed no indication on labeling of par cooked food items were still raw. VERIFICATION REQUIRED. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in grill drawers and prep top/unit above 41F. Ambient air of grill drawers was 42.6F and ambient air of prep top/unit was 54F. Repair tickets were placed for units. Raw meats were placed back in walk in cooler. All other items were voluntarily discarded. Until units are repaired facility will use ice baths. VERIFICATION REQUIRED.
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 wiping cloths in 50ppm quat. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with handles down in rice, granola and flour. Remove items. |