|
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 fish stored above cooked chicken wings in the lowboy cooler. Observed raw steak stored above ready-to-eat foods in the lowboy cooler. -CDI- Storage order was corrected by moving raw items below ready-to-eat foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed multiple items in the prep units and WIC without date marks (sliced tomatoes, diced tomatoes, hard boiled eggs, pimento cheese, coleslaw, roasted corn, deviled egg filling, grilled onions, grilled veggies, peppercorn cream sauce, seafood dressing, pulled pork, chicken wings). Observed pimento cheese poppers held past their 7-day timeframe. -CDI- PIC voluntarily discarded the pimento cheese poppers. PIC verified when all other items were prepped and properly added date marks.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for TCS foods held on TPHC at the fryer station (buttermilk, flour, fries). EHS observed proper time stamp on foods. -CDI- PIC provided blank TPHC procedure form to PIC and observed PIC complete procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flying insects surrounding potatoes underneath prep table. -PIC voluntarily discarded the potatoes that were contaminated by the insects. |
|
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 in-use wiping cloths stored directly on the prep table cutting board, not in a sanitizer solution. PIC stated the wiping cloths are used to clean the prep cutting board (used as a food-contact surface). -Currently, facility utilizies sanitizer spray bottles. PIC stated facility may begin using sanitizer buckets to store in-use wiping cloths. |
|
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 backpack hanging directly above avocados and a dicer. -CDI- PIC moved avocados and dicer. |