|
15
|
3
|
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 - Observed insert containers of raw chicken and raw fish stored on shelves above an insert containers of of rice cakes and RTE mini hotdogs in the 2 door RIC adjacent the fryers. REPEAT.
CDI - Insert container of RTE mini hotdogs moved to top shelf of the 2 door RIC, above the insert containers of raw fish and chicken.
**Facility has been marked out for storage order on the previous 3 inspections and now for max points 2 times in a row. Facility will be placed on a RCP for storage order going forward due to continued non-compliance.**
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced tomatoes, diced tomatoes, potato salad, bacon/broccoli salad, corn, NY coleslaw, kimchi, and 2 containers of shredded lettuce in the small opentop/lowboy refrigerator closest to the flattop grill at temperatures of 47-49. The ambient of the unit was recorded at 48F. Kitchen manager stated that they do not keep anything in the unit overnight and it had all been taken from the WIC earlier that day for opening at around 11am. REPEAT.
- Observed insert containers of cooked eggs, kimchi, and shredded lettuce in the large opentop refrigerator across from the WIC door to be at temperatures of 59-60F. Ambient of the unit was recorded at 62F. Kitchen manager stated that the unit has a history of malfunctioning and was not aware that it was currently not working. All items are moved into the unit daily at approx. 11am and nothing is ever stored overnight in the unit. REPEAT.
CDI - All TCS items removed from the 2 malfunctioning opentop/lowboy refrigerators. PIC called in a repair at the time of the inspection and repair company is coming out later today. Facility will not use the refrigerators for the time being until they are repaired and fully functional. 3 day VR to observed continued compliance or the unit repaired.
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 . |
|
23
|
0
|
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 an insert container of vinegar coleslaw in the WIC with a date mark of 11/2, making today day 11.
CDI - PIC voluntarily discarded.
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 no time stamps for the hot holding box in use to hold various cooked meats on TPHC. Kitchen manager stated that they were all cooked earlier in the day for opening at 11:30am and placed into the hotbox between 11-11:30am.
CDI - All items time stamped for discard starting at 11am. EHS encouraged facility to develop new labeling system for TPHC items if they cannot keep up with putting the times on the product labels in the hotbox. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer buckets throughout the facility to have 0ppm sanitizer solution. Sanitizer dispenser was observed fully functioning at the time of the inspection.
CDI - PIC replaced all sanitizer buckets and all were observed at 200ppm quateranry ammonia. |
|
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 the handwash sink adjacent the draining boards of the 3 compartment sink to be falling off the wall and in need of new caulking/sealing to the wall at the time of the inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the racks in the WIC to have accumulations of food debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed the floor tiles throughout the kitchen to be damaged. REPEAT. |