|
15
|
1.50
|
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 and beef in reach-in freezer stored with ready to eat foods as well as improperly stored by cook temp. These items has been taken out of original packaging and rewrapped. CDI-PIC moved foods to approved storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed very full pan of raw chicken/juices stored in same drawer as raw beef and shrimp with high probability of cross contamination of raw proteins. Recommended to PIC that he notify employees to not overfill containers of raw meat stored in same drawer to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0.50
|
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 rice and slaw with diced tomatoes in large containers in walk-in cooler above 41F. Items were cooling after prep but not meeting cooling rate during inspection. Second temperature was taken about 30 minutes later with no temperature change observed. CDI- PIC placed slaw into smaller, shallower metal pans and placed back into walk-in cooler. Rice was uncovered in ventilated metal pan and placed bacon onto a new ice bath.
Observed beef in bottom prep unit at 74F that was prepared around 1pm today. CDI- Item was placed uncovered into reach-in freezer to quickly cool.
Observed cooked pulled chicken on prep table below 135F. Begin actively cooling TCS foods (ice bath, ice wands, refrigeration) once food temperatures enter danger zone (134F-42F). CDI-Chicken was placed into walk-in cooler uncovered in shallow metal pan.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few flies in kitchen and back prep area. Keep working to prevent and eliminate pests. |
|
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 cloth stored on prep surface on hot hold line. CDI-PIC placed wet cloths in sanitizer solution of 100ppm chlorine. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service aluminum to-go bowls being stored incorrectly with food contact surface exposed. CDI-items were inverted to prevent contamination. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed of food debris throughout kitchen. |