|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Pan of raw chicken stored on shelf above raw beef in bottom of sandwich cooler. Do not store raw chicken above raw beef. CDI - PIC corrected food storage order. REPEAT
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 |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution at 3-compartment sink measured 0 ppm quat on test strip. Quat sanitizer must be 200-400 ppm. CDI - PIC changed the container of concentrated sanitizer and refilled sink with 300 ppm solution.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in hot holding measured 117F. Rice cooker was accidentally unplugged. CDI - PIC reheated rice to above 165F. 0 pts.
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 . |
|
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 1 pan of salsa in sandwich cooler top measured 49F. Salsa for pupusas measured 54F in low boy cooler. Salsa and cabbage in drink cooler measured 46F and 52F. TCS foods in cold holding shall measure 41F or less. CDI - PIC stated that items were warm due to pulling these items out for orders during lunch so PIC moved all food above 41F to freezer to cool.
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 . |
|
24
|
0
|
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 Pupusa mixes held using TPHC were not marked with TPHC start times. PIC stated employee just put items there in last 30 minutes. CDI - Employee put TPHC start time on TPHC board. 0 pts. |
|
33
|
1
|
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 Chicken soup measured 62F and was actively cooling in drink cooler. Employee stated they cooled it with ice for an hour and then placed it in unit. Also, salsa in sandwich cooler top measured 62F. Employee stated the salsa was also in the ice bath earlier but didn't check the temperature before putting the salsa in sandwich cooler top. Use ice bath and stirring until the food is 41F before putting in refrigeration on line. CDI - Employee put soup and salsa in ice bath to continue cooling. REPEAT
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 . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Milk containers were being washed and reused to store foods prepared in restaurant. Do not reuse single-use or single-service articles. REPEAT |
|
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. Torn gaskets present on several refrigeration and freezer units in kitchen. Replace all torn and damaged gaskets on refrigeration. 0 pts. |