|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed washed a prepped produce stored below unwashed produce in walk in. CDI items relocated. Repeat. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed plastic storage containers with leftover sticker and oily film debris. CDI items moved back to sink or discarded. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed parcooked grilled chicken breast and parcooked chicken skewers that were stored on rack in walk in cooler and not labeled as raw or parcooked. CDI item labeled. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed ziti, salami, pork bbq, lasagne, cauliflower steak, cauliflower asparagus soup, tortillas soup, crab cakes, cappicola, almond milk, milk, butter ball bags, and red pepper hummus not dated. Facility store multiple food items on racks for specific catering orders. However some orders have ingredients that were prepared earlier or food items prepared one or more days prior to order date. Must implement date marking policy to follow shelf life or catered items as well as items for table and twine.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed prosciutto (5/17), pepperoni (5/20), salami (6/1), Italian sausage (5/28), short rib creme (5/28), green beans (5/26), fermented red pepper sauce (5/23), and cornbread butter (5/27). Facility must amend current SOPs that will work with current processes in house. Will follow up to check on RCP and date marking issues. Repeat. Verification required |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Food shall be fully submerged under water with 70F water running above to agitate particles. Observed Tasso ham that was not fully submerged with 78F water running above. CDI item moved to walk in to thaw. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed garbage can used as table to pan up seared chicken. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and rings while preparing food. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 soap and paper towel dispensers that were not operable during inspection. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed leftover rice that was at 80F sitting on rack for catering order. PIC stated that was leftover from a previous event and meant to be stored for leftover art/staff meal. Keep items separated. CDI items relocated. Repeat. |