|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken and raw shrimp stored above honey sauce and garlic sauce in low reach-in cooler. Observed prepped containers of raw chicken stored above cooked sweet-and-sour chicken in walk-in-freezer. -PIC corrected storage order. -REPEAT- Facility is being placed on a Risk Control Plan for storage order. EHS emailed PIC copy of Risk Control Plan to be filled out. EHS will follow-up within 3 days to confirm form is completed and to implement proper risk control plan procedures.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked chicken in low reach-in cooler at 48F. All other foods in unit were 41F or below. -CDI- PIC voluntarily discarded the chicken.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed tofu, bean sprouts, cabbage, and noodles in prep top and lowboy without date marks. PIC knew when items were prepared by referencing large containers in WIC. -CDI- PIC properly added date marks.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of MSG stored on the floor in the kitchen. -REPEAT- CDI- PIC moved MSG at least 6 inches above the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed household containers in use for sweet and sour chicken. Use only food-grade containers. -No point escalation due to improvement from past inspection on peeling plastic in freezer. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee water bottles stored among oils/seasonings on prep cart. -CDI- PIC moved employee water bottles. |