|
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 box of raw shelled eggs stored above container of uncooked french fries in the walk-in cooler. No physical evidence of contamination observed. CDI - Reviewed proper storage order and box of raw shelled eggs was placed on bottom shelf to prevent cross contamination. -0-
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 |
Yes
|
No |
REPEAT: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed interior surfaces of ice machine with black microbial growth and two soda guns behind the bar with white-greyish microbial build-up. Clean and ensure more frequent cleaning. -3-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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.
Observed the following items stored in the prep unit with out date labels: Salsa and cooked chicken. Date of prep could not be determined from discussion with food handler. CDI - These foods were voluntarily discarded.
Observed the following foods being held past their expiration dates for resale in the facility: Sliced ham and tomatoes (1/28-2/3) and cooked beef and spaghetti (1/30-2/5). CDI - Reviewed first in first out procedures (FIFO); recommended to include both prep and use by dates on labels to ensure compliance with FIFO. All expired foods were voluntarily discarded. -3-
***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a 30 day risk control plan.***
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. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf.
Observed food handler not time stamp three recently assembled whole pizza pies. CDI - Reviewed TPHC procedures and start time added. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths stored in two sanitizing buckets with concentration of 0 PPM quat. Discussion with PIC revealed that both buckets were made the previous day. CDI - PIC instructed to remake sanitizing buckets. -0- |