|
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 raw chicken and raw beef being stored over corn in WIC. Observed raw shell eggs being stored on top of raw vegetables in WIC. Observed pooled raw eggs being stored over miso paste in RIC CDI: PIC corrected storage order in WIC and RIC to gain compliance.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kimchi, eggrolls and cooked edamame being stored in flip top unit with temperatures above 41F. PIC stated that items had been in this unit over night. Observed cooked corn being stored in bucket of water on prep table with temperatures above 41F. PIC stated that corn had been out for about an hour and is usually kept in the RIC CDI: PIC voluntarily discarded kimchi and edamame and relocated cooked corn to RIC to quickly cool. PIC moved eggrolls to WIC to quickly cool due to them still cooling from two hours prior.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed tall RIC 2 not functioning properly after conversation with PIC and testing with a thermometer. Ambient temperature measured 58F. PIC stated that raw noodles are only kept in this cooler for now until repairs are made. Observed flip top unit holding kimchi and edamame with an ambient air temperature of 45F. PIC stated that he will not use this unit for TCS products until repairs are made. Verification visit within 10 days to ensure units are repaired. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
Yes
|
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 inside of multiple pieces of equipment such as RICs and fliptop/RI units in need of cleaning due to build up of food debris. Observed gaskets throughout multiple pieces of equipment soiled and in need of cleaning. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, especially under equipment and cook line in need of cleaning due to build up of grease and food debris. Keep clean. Observed ceiling in need of cleaning throughout kitchen. |