|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw sausage being stored over pasteurized liquid eggs inside walk in cooler. CDI: Storage was rearranged. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee touch head/hair with gloves on then proceed to handle customer food. CDI: Employee removed gloves and washed hands. |
|
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 sweet potatoes, goat cheese, and asparagus inside prep top above 41F. All other items in prep top/unit were at 41F or below. Items were surrounding freshly cooked tomatoes that were placed in the unit to cool. Observed hushpuppy mix and tomatoes in prep top/unit 2 above 41F. All other items in prep top unit were 41F or below. Observed unsalted butter sitting out on counter above 41F, according to PIC butter has only been out for 2 hrs. CDI: all items were moved to walk in cooler to cool, except for hushpuppy mix which was voluntarily discarded.
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf. Observed house made beef jerky being stored on dry storage shelf. According to PIC they place raw marinated beef into dehydrator and let it dehydrate for 2-3 days. Facility does not have a HACCP plan or approval. CDI: PIC voluntarily discarded beef jerky.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 flooring around and underneath equipment in need of cleaning. |