|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ground raw pork sausage over ready-to-eat turkey sausage in WIC. CDI - storage order was corrected.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 raw ground pork over whole muscle beef in WIC. CDI - Storage order was corrected. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Facility has had this violation on the last 3 inspections. Facility has improved in separating raw meats by species. Communited (Ground) meats have a final cook temperature of 155 except ground poultry which is 165. EHS shall place facility on a Risk Control Plan at next inspection if violation continues. (Facility is closing in a week for the summer, so EHS did not place facility on Risk Control Plan during this inspecion.) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls sitting on top of stack at 130F. Stack was only 2 egg rolls high. Needs to be laid out so all egg rolls touch the bottom of the pan. CDI - Egg rolls were reheated.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed containers for scooping rice and flour do not have handles. Needs handles stored not in contact with food. REPEAT. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans in dish area. Needs to be air dried. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of to-go lids stored on floor in back storage. Needs to be stored off the floor. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink not draining correctly near serving bar outside kitchen. Needs repair. Handsink has been replaced since the last inspection. REPEAT. |