|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee observed eating at bakery prep table. Do not eat food on prep tables. CDI - Prep table sanitized. |
|
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 Raw steak stored above sauces in sandwich cooler bottom. Raw steak stored above ham and hot dogs on other side of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. // 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. Raw chicken stored above raw sausage in bottom of sandwich cooler. Do not store raw chicken above raw pork. CDI - Food storage order corrected. |
|
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 Rice measured 110F in rice cooker. Tamales in hot holding on stove top measured 120-166F. CDI - Rice reheated to above 165F in microwave. Water added to pot of tamales and stove turned up until tamales were all above 165F. 0 pts.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of chicken (47F), pan of beef (45F), and container of salsa for pupusas (49F) were above 41F in walk-in cooler. Employee stated door was left open to move food 30 minutes ago which caused the food in the cooler to rise above 41F. CDI - PIC moved warm TCS foods to ice bath and freezer and they measured below 41F by end of inspection. REPEAT
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 . |