|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed facility actively utilizing dish machine without sanitizer present. The sanitizer level was not checked this day. EHS did not observe active managerial control surrounding cold holding. Both walk in coolers were not functions during the visit and no temperatures were being monitored or logged. -1-
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS Observed raw chicken stored over raw salmon in refrigerated truck and raw beef stored over fish in walk in cooler. CDI- Storage order was corrected. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed facility using dish machine to sanitize dishes with no chlorine sanitizer present. When EHS tested water on dishes it was at 0ppm for chlorine. Facility will be using 3-compartment sink to wash dishes until the machine is repaired.-1.5-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed that the walk in cooler in the main kitchen area was unable to maintain TCS food at 41F or below. EHS observed an ambient air temperature of 48-50F. See temperature chart. EHS completed a product disposition form for items discarded. SEE COMMENTS. -1.5- **3-day VR**
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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. EHS observed facility thawing meat in water at 74F. CDI- Food employee added ice to the water to make it 70F or below. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet. **REPEAT** -1- |