|
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 raw breaded chicken tenders in the stand up RIF along the cook line out of the original container above fries that were out of their original container. Ensure that raw foods are stored below RTE foods.
-CDI- PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sausage in PT 3 above 41F. Food employee stated that the food was never out of the prep unit today. Ambient was below 40F. -CDI- Sausage was voluntarily discarded.
Observed fettuccine, ziti, penne, and lasagna in lowboy 3 above 41F. Food employee stated that the foods were never out of the prep unit today. Ambient was below 40F. -CDI- Foods were voluntarily discarded.
EHS notes that all other foods outside of the prep 3 unit were 41F or below. EHS and PIC discussed methods of monitoring the unit and continually working towards cold holding compliance. IF the facility is out of compliance for Cold Holding on the next inspection facility will be placed on a risk control plan for cold holding.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 3 squirt bottles with no date marking present on them. Ensure all working food containers are labeled to identify the contents. -CDI- Squirt bottles were labeled. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth present upon prep surface. Ensure that wet wiping cloths are held in sanitizer between uses. |