|
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 Raw eggs stored on top shelf above boiled eggs and other ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. 0 pts.
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. EHS plate thermometer only reached 150F. CDI - Staff instructed to use 3-compartment sink to wash, rinse and sanitize all utensils until the dish machine is repaired. //
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup on interior of ice machine. Clean ice machine more frequently. |
|
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 2 containers of cheese, multiple cartons of milk and half and half, boiled eggs, and bag of pepperoni measured 44-45F in upright cooler. TCS foods in cold holding must measure 41F or less. All TCS foods moved to other working upright cooler. VR - Verification required within 3 days to check that upright cooler is 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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Cooked chicken in the upright cooler was prepared on 8-28 and had still not been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded chicken.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometer in reach-in cooler was broken. Place working thermometer in cooler. 0 pts. |
|
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. Repair upright cooler to hold below 41F. Repair dish machine so it reaches at least 160F on plate thermometer. 0 pts. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 103F at beginning of inspection. Supply sufficient hot water so at least 110F water for dish washing can be achieved. VR - Verification required within 10 days to check that hot water is at least above 110F. |