|
15
|
1.50
|
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 bin of bagged portions of frozen and repackaged cut steak portions out of original packaging stored above two (2) unopened packages of ready to eat hot dogs in back hallway freezer. CDI - EHS and kitchen employee rotated frozen hot dogs above raw animal food. REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of unwashed produce one WIC (apples with stickers, uncut unwashed red cabbage, etc.) stored above rolling bins of salsa.
CDI - PIC reorganized storage order in cooler and freezers. EHS provided storage order guides for WIC and reach in units.
Note: No escalation in point deduction due to noted improvements; raw animal food was properly ordered and stored in WIC and front reach in freezer, and employees switched gloves and washed hands at appropriate times.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 to go station and salsa carafes with salsa labels dated for day of inspection, but with no indication of what time items were set on TPHC. CDI - EHS conversed with food employees and verified food was placed at 11 a.m. Labels were updated with proper 4 hour disposal time (11 a.m. to 3 p.m.)
Note: Observed one label by employee during corrections reading 11 a.m. to 4 p.m. EHS corrected this and properly time marked food. Facility TPHC states that cold held salsa may be removed and disposed of after 4 hours. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) unlabeled bin of properly concentrated chlorine sanitizer with no rags placed in it in kitchen. PIC brought bin to EHS to unused counter to test with test kit and left at counter without labeling. CDI - EHS affixed label to sanitizer and rotated to lower storage to prevent potential contamination. REPEAT.
Note: no escalation in point deduction due to noted improvements. EHS observed fewer improperly labeled chemical containers and no unapproved pesticides during inspections. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 two (2) rolling bins of salsas (garlic and salsa verde) in covered WIC above 41F. Per conversation with food employees, salsas were properly cooled over night, rotated from WIC during morning preparation to prepare TPHC station, and rotated to WIC after approximately thirty minutes. EHS observed minimal cooling without alteration. CDI - EHS removed lids from rolling bins and directed food employee to stir bins intermittently. Salsas were observed as cooling properly or cold holding prior to end of inspection. REPEAT.
Note: No escalation in point deduction due to noted improvement from previous inspection; salsas were observed as cooling effectively prior to 4 hour cooling cycle.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food items (canned and dry goods) as well as food cold storage (three standing reach in freezers) and food equipment (ice machine) stored in rear hallway. Facility operations have expanded beyond initial permitted space. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being held on counter instead of readily available sanitizer. CDI - EHS gathered in use wiping cloths and rotated them to readily available sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 one (1) scoop in rice bin in the hallway stored with handle contacting food. CDI - PIC (while wearing gloves) elevated scoop handle out of food. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observe large rolling bins used to store rotisserie chickens and salsas in WIC. Containers do not fit within 3 compartment sink. REPEAT. A verification will occur no later than 12/23/2023. |