|
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 trays of raw shelled eggs to be stored directly above bins of unwashed raw vegetables in the WIC.
CDI - Storage order rearranged, eggs moved to the bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 an insert container of raw pork to be stored behind a container of green onions in the refrigerated drawers.
CDI - PIC rearranged storage order, raw pork moved in front of the green onions.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of tofu to be at a temperature of 41-44F, with the top layers being out of temperature and above refrigeration line of the insert container. PIC stated that the container has been in the opentop overnight.
- Observed a large tray of raw shrimp to be in the food prep sink at a temperature of 70F. PIC stated that it was recently thawed under running water. Evidence suggested the facility used running hot water to thaw the items but EHS did not observe the thawing of the shrimp at the time of the inspection. REPEAT.
CDI - PIC voluntarily discarded top layer of tofu and raw shrimp.
- Observed trays with small portions of prepped RTE sides such as potato salad, kimchi, pickled radish and tofu to be stored above the refrigeration level in the opentop refrigerators at temperatures of 45-54F. Trays are prepped in advance and sent out to tables when orders come in. Facility does not usually prep more than 10 total trays between the 2 opentops at a time and are often used up immediately. Trays observed were prepared approx 30 mins prior to EHS arrival. REPEAT.
CDI - Prepped trays moved to the WIC to rapidly cool and all trays used within 30 mins of EHS arrival.
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed prepped trays of whole leaf lettuce to be stored in the lowboy cooler and did not have date marks of any kind. PIC stated that they were from the night prior and the plastic wrap with the date mark was only removed this morning at opening. EHS advised that date marks must stay with the RTE items at all times until they are used.
CDI - PIC date marked trays.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed various chemical bottles to be stored hanging on the chemical storage rack adjacent the WIC all of which were not labeled as to their contents.
CDI - PIC labeled chemical bottles. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed a package of meatballs to be thawing in a container of stagnant water at the time of the inspection. Meatballs observed at 50F. PIC stated that it had been removed from the freezer to use today and was thawing for approx 30-45 mins.
CDI - Container moved to the WIF to rapidly cool back down. Observed at 41F 30 mins later. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed multiple containers of in use utensils stored in water between 109-130F throughout the kitchen. |