|
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 prepped and ready to eat products. CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 plate, a 8 stack of plastic trays with visible food debris present. Observed multiple metal pans and plastic containers throughout the facility with stickers residue. Metal pans and plastic containers were stacked so that the sticker reissued was touching the food contact surface. **REPEAT** SEE COMMENTS
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed beef ribs in the walk in the cooler at 47F. PIC stated that item had been in cooler since the night prior cooling. EHS observed that facility had no completed cooling log for this product. CDI- PIC voluntarily discarded the ribs.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork in the hot box near the line steam wells holding below 135F (see temperature chart). CDI- food employee reheated pulled pork to 170F. **REPEAT**
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 . |
|
33
|
0
|
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 beef ribs that missed the cooling parameters was wrapped in paper and sat on a sheet tray. EHS observed that facility did not complete cooling log for the product. Observed cooked wings and shredded cheese being cooled in the walk in cooler in deep covered containers. Cooling rates for both produces were too slow. CDI- Beef ribs were voluntarily discarded and wings and cheese were moved to shallower pans and placed in the walk in freezer.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food employee wash jalapeños and then placed them back into the cardboard box they were delivered in. CDI- EHS provided education and food employee rewashed the items. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying dishes with a cloth. CDI- EHS intervened and notified PIC that dishes would need to be rewashed. CDI- items taken to be w/r/s.
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal and plastic containers that were stacked wet. CDI- Items taken to dish to be washed/rinsed/sanitized. |