|
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 unwashed produce stored above ready-to-eat items. CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed facility actively using dish machine while machine was unable to reach a utensil surface temperature of 160F. Observed dish machine was only able to reach 141F. CDI- Ecolab made onsite visit and repaired the dish machine before the end of the inspection. All dishes that were washed today were rewashed/rinsed/sanitized.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal dishes stored as clean with visible food residue present. Observed multiple utensils stored near prep sink with visible food debris present. CDI- Items were taken to dish area to be w/r/s. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit on the line holding TCS foods above 41F. Items out of temperature were as follows; rice, pasta, buffalo dip, cut spinach (see temperature chart). PIC voluntarily discarded the pasta, buffalo dip, spinach dip and cut spinach. Rice was placed into walk in cooler to cool as it was removed from the WIC less than 45 minutes prior. Tech was on site to repair the unit during visits but it was not repaired while EHS was present. 3-day VR. Facility is not using the unit until it has been 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed that facility is holding buttermilk on TPHC without the use of written procedures. Facility is holding buttermilk correctly with correct labeling. No point escalation today. CDI- EHS provided PIC with TPHC template to complete.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep unit with the stickers and PIC stated that avocados were washed. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers while being stored as clean. Separate containers to allow proper air drying. **REPEAT** -1- |