|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) tray of cordon bleu chicken contaminated by dripping condensation in deli case. CDI - PIC voluntarily disposed of contaminated food. |
|
15
|
1.50
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed approximately seven (7) containers of ready to eat garlic butter pads stored beneath ground beef trays on WIC speedrack. CDI - Food employee placed ready to eat packaged food at available higher shelving.
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 one (1) ground beef patties placed to cool beneath ground turkey on WIC shelves. Observed approximately eight (8) containers of chicken stored above steak containers in retail cooler. CDI - PIC and food employees reorganized Raw animal food storage to prevent potential contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 four (4) packages of garlic chicken cutlets, packaged on morning of inspection, sitting in retail cooler at a temperature of 45F. Fish had been packaged fewer than four hours prior. CDI - PIC rotated chicken to WIC to cool under better conditions. EHS provided cooling charts for cooked and ambient temperature TCS foods to department. Chicken was cooled to 41F and below within remaining cooling time.
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
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed one (1) tray of Cordon Bleu Chicken beneath pooling condensation at deli case. CDI - Contaminated chicken was voluntarily disposed of by PIC.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed one (1) tray of chicken breasts (being used to make chicken cordon bleu wraps) stored on a tray stored over top trash can next to prep table. CDI - EHS relocated tray to clean portion of prep table, washed hands, and continued inspection. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing a jeweled ring. |