|
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 open box of raw shell eggs stored over open box of cabbage and plantains in walk in cooler. CDI - PIC rearranged items by placing the box of raw shell eggs at the lowest part of the shelf and removing the box of plantains off the floor.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several open clear container of food already below 41*F without any sort of covering. CDI - PIC placed plastic lids on contains of cooked cow feet, goat pieces, beef cubes, and beef stock. |
|
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 medium sized clear food container of cooked beef short ribs in reach in cooler at above 41*F. PIC stated the food was cooked this morning at 02:00AM and was going to be reheated for orders. EHS instructed PIC to discarded food. Observed cooked noodles from 07:30AM that was above 41*F. EHS instructed PIC to discarded the food because food didn't cool down properly. EHS educated PIC and staff on how to quickly cool foods down. See temperature chart.
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 . |
|
28
|
2
|
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 two in-use secondary spray bottles of bleach and quaternary sanitizer without any for of labels. CDI - PIC was able to label both bottles.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of pink quaternary sanitizer without being diluted used to sanitizer food and non-food contact surfaces near 3-comp-sink. Solution was observed above 400PPM. CDI - PIC was able to dilute solution. |
|
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 five boxes of food stored under shelves in walk in freezer and one walk in cooler. CDI - PIC relocated boxes to shelves. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food service worker preparing and handling food without any form of hair covering. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use soiled tongs and spoons inside metal container of water on stove below 135*F. CDI - Food service worker moved utensils to 3-comp-sink and turn burner on to heat water. |
|
47
|
0
|
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 rusted shelves inside walk in cooler and main kitchen area. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several clear food containers inside walk in cooler with stickers and stickers residue still attached. CDI - PIC moved containers back to 3-comp-sink. |