|
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 chorizo stored above ready-to-eat octopus in lowboy. - CDI - PIC corrected storage order by placing octopus above raw chorizo.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed multiple dishes stored clean with visible sticker residue present. - CDI - PIC moved dishes with sticker residue to three compartment sink to be cleaned again.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in cooler drawers and 1 door reach-in cooler. Per PIC, items were removed from RIC and placed on prep table around 11AM for cooler to be cleaned. EHS directed PIC to place items in another refrigeration unit when cleaning occurs to maintain TCS items at 41F or below. - CDI - PIC moved items in cooler drawers to freezer to quickly cool. EHS recommends not stacking items in cooler drawers; place bags of ice on one layer of TCS items to help aid temperatures. EHS observed items in RIC recover prior to departure.
*NOTE: Risk control plan to be implemented for ongoing cold holding issues. EHS will return by the end of the week to discuss RCP with PIC.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed various salsas dated with today’s date that were prepared over the weekend per PIC. PIC stated the salsas were placed in new containers today which is why they were dated with today’s date. - CDI - Education provided. Ensure the date mark label indicates the date of preparation even if the product is placed in a new container. PIC corrected date mark labels to reflect date of preparation.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of sanitizer, per PIC. - CDI - PIC labeled spray bottle appropriately. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed avocados stored in glass door RIC with stickers present. Wash all fruits and vegetables prior to being placed in units for service. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed rusted shelving throughout facility. Replace all rusted shelving. |