|
15
|
1.50
|
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 eggs in a plastic container stored over top of a box of sliced cheese. Ensure that proper storage order procedures are followed. -CDI- Eggs were moved so that they were no longer above RTE foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed raw hamburgers cooked on the grill with a final cook temp of 149F-165F depending on the patty and part of the patty cooked. PIC had food employee drop another batch of burgers, burgers were cooked to 149F-165F again. -CDI- All burgers were voluntarily discarded. PIC adjusted the automatic clamshell grill to cook for longer.
Burgers were properly cooked after adjustment. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 lidded prepped foods such as lettuce and tomato’s that were from prep approximately 1 hour prior in the lowboy cooler -CDI- Once PIC observed the foods from prep cooling in the lowboy he directed a food employee to go and cool the foods in the WIC. Foods were cooling properly by the end of the inspection.
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 . |
|
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 employee working with food with no head covering present ensure that all food employees working with food or food contact surfaces are wearing proper hair restraints. |
|
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 dish machine with an out of order sign. PIC stated that the dish machine was not working properly. EHS notes that the 3-comp sink is what is being used to W/R/S. PIC stated that a work order is in for the dish machine. All sanitizer was functioning and reading properly at the 3-Comp sink. Ensure that equipment is maintained in good repair. |