|
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 EHS observed raw lobster tails stored above RTE foods in WIC. CDI - PIC rearranged storage, no contamination observed. (0)
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed bags of sliced turkey and ham in WIC above 41F. PIC stated these items were thawed this morning from freezer. PIC stated product comes in pre-sliced. Facility will portion sliced meats into ziplock bags prior to placing into freezer for storage. PIC stated sliced meats were placed into cooler no longer than two hours prior to inspection. EHS observed sliced provolone in make unit RI above 41 (see temp chart). PIC stated make units are stocked daily prior to opening at 11. EHS advised that during storage, TCS foods shall be maintained under 41F. CDI - PIC removed bags and cheese into blast chiller to quickly cool. (1.5)
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. EHS observed in use plastic containers stored in two containers of dry goods on make line in gallery kitchen. EHS stated due to containers not having a handle the outside of the container shall not touch foods during storage. CDI - PIC removed containers. (0) |
|
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. EHS observed food splash residue along back wall of kitchen in gallery kitchen. EHS observed dust accumulating on AC unit above make table in gallery kitchen. EHS observed dust and debris accumulating on AC vents and ceiling tiles in dish room area. Increase cleaning frequency to avoid accumulation. (0) |