|
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 unopened package of RTE gyro meat stored under containers of raw fish in WIC. CDI- PIC removed item from shelf and adjusted 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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut melons in portioned containers temping above 41F. PIC stated that items are no longer held in unit overnight and had been taken from larger container in the morning during prep. CDI- PIC removed containers of cut melons in to be rapidly cooled. *REPEAT* EHS will not escalate points due to difference in severity and increased active managerial control since last 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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 2 full pans of gyro meat originally prepped on 5/21. Observed TCS foods throughout facility being dated for 8-days due to corporate sticker system. EHS discussed proper 7-day date marking parameters with PIC. CDI- PIC voluntarily discarded pans of gyro and hand wrote correct parameters on stickers for TCS foods outside of 7-day parameters. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer without label being stored under prep table at end of cook line. CDI- PIC had label added. *REPEAT* |
|
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 deep pan of shredded lettuce stored in flip top across from grill temping above 41F due to being immediately put in unit after prep, per the PIC. CDI- EHS discussed effective and proper cooling methods with PIC, also mentioning the difference between units that are for holding versus cooling. PIC removed pan of shredded lettuce to be rapidly cooled due to being within 4 hours. *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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working containers stored at the end of cookline. EHS explained the need to label items to prevent accidental contamination of foods. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live small crawling insect on prep table at end of cookline and flying insect at back of facility near 3-comp. PIC stated that pest control comes out once a week to attempt to alleviate the issue. |