|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed unwashed produce over RTE sauce in a low boy cooler. CDI- PIC corrected the storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed in house pre cooked meatballs and chicken reheated to less than 165F. See temp chart. CDI- PIC reheated foods to well above 165F.
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- EHS observed pizza and spinach dip cheese being reheated to less than 135F see temp chart. CDI- PIC reheated items to above 135F. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed sushi rice and shrimp soup said to be on tphc with written procedures provided however time was marked to indicate 4 hrs start and/or end. CDI- PIC was able to properly label items for 11AM. |
|
34
|
0.50
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf- Observed broccoli and corn being cooked to less than 135F. CDI- PIC reheated items to well above 135F. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed scoops for rice, crab salad, and noodles with handles in food. CDI- PIC removed scoops. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal containers stored while still wet. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. -REPEAT- Observed several shelves with debris build up. Observed cooking equipment and cold equipment in need of cleaning due to food debris build up. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed tile and baseboards damaged throughout the facilities kitchen. |