|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 - Observed raw steaks (non-continuously cooked) stored above raw salmon in WIC. - CDI - PIC corrected storage order by placing raw salmon above raw steaks.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. - Pf - Observed non-continuously cooked steaks in WIC #2. PIC unable to provide approved non-continuous cooking process application or required logs. PIC also unable to provide box steaks came in to prove steaks are whole intact muscle. PIC also stated chicken and various types of fish (salmon and mahi mahi) are non-continuously cooked, but EHS did not observe these proteins being non-continuously cooked during inspection. PIC completed non-continuous cooking application with EHS present; EHS approved use of non-continuous cooking for chicken and fish. - VR - Verification required within 10 days to ensure steaks are whole intact muscle and do not apply to non-continuous cooking due to surface temperature of 145F reached and color changed achieved.
Non-continuous cooking application and procedures can be found at: 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 - Observed various TCS items holding above 41F in WIC #1 (see temperature chart). - CDI - PIC voluntarily discarded all items holding above 41F that had been in unit for more than 4 hours. PIC moved all other TCS items to other units and turned down the temperature of unit. EHS observed ambient temperature recover before leaving. EHS recommends having refrigeration technician service unit prior to restocking unit to verify no issues present with unit. Follow up visit required to ensure unit holding at 41F or below.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed tomato sauce cooling in large, deep container in WIC #2. Tomato sauce mixed from room temperature ingredients and cooled 4 degrees within 40 minutes. - CDI - PIC placed tomato sauce into multiple shallow containers and moved to freezer unit to continue cooling. - *NOTE: Tomato sauce was being cooked when EHS went to take a third temp.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food residue and debris on the exterior doors and interior of cabinets under prep table surfaces. Clean and increase cleaning frequency to maintain clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed water damaged ceiling tiles and damaged floor tiles and baseboards throughout facility. Repair or replace all damaged tiles/areas. |