|
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. Observed small container of raw ground beef stored above container of raw steak in reach in cooler. CDI - Storage order was corrected and PIC was educated on correct storage order using informational poster located on walk in cooler door. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed items on hot bar without start and end times. Written TPHC procedures state that items on hot bar will be held on TPHC with kitchen tape being used to track start and end times. CDI - PIC stated that all items were in hot bar for approximately 1 hour. All items on hot bar were being held at temperatures of 135F or greater. PIC added start and discard times. -1.5 points- |
|
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 large tubs of salsa and tub of carne asada cooling in ice bath without active stirring. Large tubs of salsa were in excess of 180F when placed in ice bath. CDI - Spoons were placed in items for active stirring and to facilitate rapid cooling. -REPEAT- -1 point-
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen. Control insects to prevent infestation. -1 point- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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 container of water holding utensils at steam well with a temperature of 96F. Observed container of water holding utensil at rice cooker with a temperature of 84F. -0.5 points- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed light bulbs not functioning under hood at fry station and hood over flat top grill. Replace light bulbs. Observed flip top cooler unable to hold TCS foods at 41F or below. Establishment was using containers of ice stored in flip top cooler to maintain TCS foods at 41F or below. Maintenance technician arrived during inspection and repaired cooler. Ice was removed and internal temperatures were measured at 39F. -0 points- |