|
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 Raw fish stored on shelf above bag of pre-cooked bacon in walk-in cooler. Raw chicken stored on shelf above cooked chicken in bottom of sandwich cooler. Raw fish stored above bean burgers in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order.
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 Chili and chicken wings on speed rack at entrance to walk-in cooler measured 45-52F. Door was propped open. Corn, black beans, tomatoes, lettuce, mixed greens, pickled onions, pico, cooked mushrooms, and shrimp measured 43-52F in salad cooler. Pickled onions, black beans, cut lettuce, cut cabbage, kale slaw, and pico measured 44-48F in sandwich cooler on line. Cooked onions, cooked mushrooms, cheese, and pasta measured 43-46F in other sandwich cooler on line. Chicken and raw burgers in drawer cooler underneath flat op measured 47F and 50-51F. TCS foods in cold holding shall measure 41F or less. Coolers are holding below 41F but the air temperature in the kitchen is causing the foods in units to rise once employees begin cooking. Follow up visit will be conducted next week to check TCS food temperatures on line. If cold holding is still not in compliance permit action may be taken.
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 |
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 Chicken cooling in bottom of sandwich cooler at 69F. Large container of cut tomatoes cooling in walk-in cooler. Establishment must use freezer or walk-in cooler to cool TCS foods. Also, use shallow pans or containers and leave cooling TCS foods loosely covered or uncovered. CDI - Chicken moved to walk-in cooler to cool, and the tomatoes were spread out onto sheet 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
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in kitchen. Maintain doors closed to prevent pests from entering. Establishment needs to take trash to dumpster and not leave it at side door. Large amount of flies observed on trash outside of the side door. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees observed wearing watches on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Cut avocado in salad cooler top still had sticker on husk. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. 0 pts. |
|
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. Buildup of food inside coolers on the line. Sides of equipment and shelves need additional cleaning throughout. Clean nonfood contact surfaces more frequently. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak present underneath dish machine. Repair leak. 0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Clean floors throughout kitchen. Buildup of dust around vents on ceiling in kitchen. Clean physical facilities more frequently. REPEAT |