|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -Observed cooling chicken wings directly touching cans of food (chicken wings cooling on canned goods rack). -CDI- Chicken wings were relocated for cooling, where contamination will not occur. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cooked lo mein cooling in large, deep plastic container and wrapped tightly with plastic wrapping. -CDI- PIC immediately uncovered lo mein to ensure rapid, efficient cooling.
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
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed lo mein cooling in prep sink, with raw chicken remnants in adjacent prep sink. Both prep sinks are connected to each other, without a shield in between. -Per permit conditions, preparation of raw chicken must be separated from the preparation of ready-to-eat foods. -Do not prepare ready-to-eat foods at the same time as raw chicken/raw meats. Ensure prep sink is properly cleaned and sanitized in between use from raw meat to ready-to-eat foods. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phones stored directly on top of sauce container. Observed employee phones on prep surface (adjacent to hot steam wells) at start of inspection. Store employee items in designated location to prevent contamination of food/clean equipment. |