|
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 two (2) sides of unopened, cold smoked salmon fillets stored above cooling cream cheese in reach in unit. CDI - EHS and PIC examined labeling and distributor information to determine proper storage conditions for salmon. Salmon was rotated below other RTE food items.
Note: Cold smoked nova lox is to be treated as a raw, ready to eat food product. Salmon and other cold smoked fish items are to be kept below other RTE foods, above other raw animal product, and are subject to date marking once opened or removed from original packaging.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) container of Hollandaise stored one top of covered chicken broth in steamwell. When observed, Hollandaise was at a temperature of 99F. Per conversation with PIC, Hollandaise is to be kept at 41F or below in reach in units. CDI - PIC voluntarily disposed of out of temperature Hollandaise. In future, Hollandaise will either be subject to temperature control or placed on existing TPHC plan.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 three (3) cream cheese bins in reach in next to WIC cooling at ineffective rate. CDI - Cream cheese was rotated to reach in freezer to finish final portion of cooling. REPEAT.
Note: No escalation in point deduction; EHS observed effective cooling of prepared food tray (latkes) via WIC and reach in freezer. One (1) bin of cream cheese, placed in reach in unit, was observed as being at 41F at time of second observation. Dense food items, such as cream cheese bins, can be more effectively cooled via freezer or ice bath.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 minor accumulation of food debris and dust in tracks and exterior coils of front display case, respectively. Increase cleaning of non food contacts as needed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess waste (approximately ten bags and boxes) stored at the door of trash compactor (trash bags and packages appear to be from other adjacent businesses and/or dropped off by non-business affiliates) Contact waste management company and landlord to better manage outdoor trash disposal. |