|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above raw ground beef in WIC. Observed raw shrimp stored above RTE items in RIF. CDI - all items were rearranged to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine reading 0ppm. CDI - PIC primed machine and read 50ppm.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up. PIC stated ice machine is cleaned once every three months. Increase cleaning frequency. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed pizza slices held on time without time stamps. EHS observed logs last filled out in July. CDI - PIC added correct time stamps. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils held in hot water below 135F. CDI - PIC added water above 135.
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
mini bowl used as scoop in container of raw calamari. CDI- PIC removed item, EHS suggested a utensil with a handle. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
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 wet nesting throughout clean dish storage. Establishment has very limited space for drying. EHS suggested adding in more shelving to allow for dishes to dry. CDI - PIC triangle stacked to allow for drying. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed pooling of water at the bottom of prep unit and ice machine. Repair. |
|
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 personal drinks, food, and phones thought out kitchens on preparation arias and above single serves and single use items. |