|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) open box of raw ground sausage patties stored over onion rings and bagged French fries in reach in freezer. CDI- EHS and PIC reorganized storage order in freezer to prevent potential contamination. EHS reviewed posted storage order charts and packaging of RTE food with PIC and provided PIC with additional storage order charts for reach in units in Spanish. REPEAT.
Note: citation has reached maximum deduction due to repeats observed during unannounced inspection. Continued repeats may result in permit action and/or risk control plan.
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 one (1) tray of raw shell eggs held at ambient temperature at prep area adjacent to flattop grill. Per conversation with PIC, eggs were removed from cold holding approximately one hour prior and would be utilized prior to the end of breakfast, within four hours. CDI - EHS placed TPHC label (9a to 1p) at counter wherein eggs were stored and provided blank TPHC sheet to be utilized by establishment as required.
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
|
0
|
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 Observed one (1) portion of TCS food (chopped pork) in RIC 2 cooling at an insufficient rate. CDI - EHS removed lid to improve cooling rate. EHS provided cooling chart in English and Spanish.
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
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single-use containers, once used to hold margarine, cleaned and reused within WIC storage to hold cooked potatoes. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor rusted shelving in 2 door reach in coolers. Repair or replace shelving. Observed numerous flattened cardboard boxes on grill shelving and floors of kitchen prep area. Remove absorbent materials from flooring and shelving as needed.
4-501.11 Maintain equipment in good repair. Observed door of walk in freezer not fully sealing due to ice build up at door gasket. Repair and maintain equipment as needed. |