|
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 shrimp stored above ready-to-eat pho in the reach-in cooler. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed multiple items in prep tops (cooked pork, pork potstickers, sesame chicken, cut cabbage, rice noodles, shrimp tempura, and cooked chicken) without date marks. -CDI- PIC verified when all items were originally prepped/cooked by referencing larger batches in WIC. PIC properly added date marks to all items. PIC and EHS discussed ensuring date marks are carried over to prep units with all food items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
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 cooked broccoli, egg rolls, and spring rolls held on 4-hour TPHC, without a start/discard time. -CDI- PIC properly added a start/discard time stamp for when all items were originally placed on 4-hour TPHC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P -Observed non-commercial bleach being used to store wiping clothes for sanitizing tabletop surfaces (non-food contact surfaces). -CDI- PIC stated household bleach will not be used anymore, and facility will belong utilizing only commercial bleach for sanitizing (facility has commercial-grade bleach onsite for sanitizing food-contact surfaces in dish machine). |
|
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 cooked shrimp and beef cooling in prep top unit, above 41F. EHS discussed how prep tops are not efficient at cooling hot foods. Foods should be cooled to 41F or below in WIC or WIF, then, once they reach 41F or below, moved to cold holding in prep tops. -CDI- Because both shrimp and beef were within their 6-hour cooling timeframe, PIC moved shrimp and beef to WIF for rapid cooling. By end of inspection, EHS observed shrimp and beef below 41F.
-REPEAT-
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths being held in 10ppm chlorine. -CDI- PIC changed sanitizer solution to 100 ppm chlorine sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 handle for scoop submerged in rice. -CDI- PIC removed handle from food. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed cracked floor tiles near hot water heater. -No point escalation due to significant improvement since last inspection. PIC has plan to repair cracked floor tiles. |