|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one (1) commercial bag of ready to heat bread rolls in an open box of multiple bags stored on walk in freezer shelving. Bag was split open and rolls were observed sitting on shelving. All other bags within box were properly sealed. CDI - PIC gathered distressed bag and loose rolls and voluntarily disposed of them. |
|
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 three (3) trays of cooling sushi stored above sealed cake and bread boxes in walk in freezer. CDI - sushi trays were rotated to proper display after brief cooling period. EHS provided PIOC with updated WIC storage order chart. EHS advises sushi department utilize cooling cart/separate spacing in walk in freezer to prevent potential contamination while cooling.
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 Observed approximately fifteen (15) single serving portions of food (coleslaw bowls and chicken salad bowls) at Grab n Go Cooler 2 at temperatures ranging from 43F to 47F. Items were dated for dates of preparation prior to inspection. Ambient temperature of the unit was observed at 37F. CDI - PIC voluntarily pulled items from point sales cooler to be weighed out and disposed of. EHS observed disposal process prior to the end of inspection.
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 |
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 Observed approximately nine (9) recently prepared (less than 2 hours prior to start of inspection) harvest kale salads actively cooling in mobile cooler at temperatures ranging from 44F to 46F. All other TCS items in cooler that were prepared at an earlier date were observed at 41F and below. CDI - Salads were rotated to walk in freezer to rapidly chill. 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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) unopened box of bread on floor of walk in freezer. CDI - EHS rotated box to available nearby shelving. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service articles (three cake tray lids, one stack of pizza boxes at pizza prep area) with exposed food contact surfaces. CDI - EHS, PIC,and deli manager inverted single service articles to prevent potential contamination. |