|
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 chicken stored above margarine in the WIC. Observed raw shrimp stored over RTE noodles in the WIC. CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, cabbage, bean curry tomatoes and glass noodles in a prep unit/low boy that were holding above 41F. Tuna at the sushi case also temped above 41F. See temperature chart. CDI- Tofu, cabbage, tomatoes and salmon were placed into the WIC to cool since they had been placed in the prep table about 30-45 minutes prior to the inspection. Bean curry and glass noodles were voluntarily discarded as they were left in the prep unit over night. EHS advised PIC items might have a hard time keeping temp in prep units because the container were overfilled. PIC removed some of the product from the containers.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed chicken cooling in the WIC that is in a deep container and has a tight fitting lid with several heavy containers of cooked chicken stored on top of the container. PIC stated that after chicken is cooked it is placed in an ice bath and rapidly cooled to below 70F then placed in the WIC to cool the rest of the way. PIC stated chicken was cooked at 10AM and placed into the WIC at 10:30AM to finish cooling. EHS temped chicken at 10: 44AM and the chicken was 49F. At 12:30 PM EHS temped chicken at 44F. Product still has 2 hours to cool, however EHS advised that the lid to the chicken be removed to help facilitate rapid cooling.
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed containers of noodles in the WIC and on the grill line stored with undrained ice. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentration of 0ppm in sanitizer buckets. EHS and PIC determined this was due to the dispenser at the 3-compartment sink not working properly. CDI- PIC called ECOLAB who arrived during the inspection to fix the dispenser. EHS verified that the sanitizer is now reading at 200ppm. PIC replaced all sani buckets. |
|
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 a container with no handle stored in dry rice. All scoops must have a handle and the handle should be kept above the product. CDI- PIC removed container. |