|
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 one (1) bin of cut cucumber strips stored below ready to eat raw animal food portions (sushi trays, cut raw salmon) in sushi prep unit. CDI - Food employees rotated food to prevent potential contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) portions of TCS foods (buckets of fried chicken) below 135F at point of sale. CDI - Items had been cooked more than 2 hours prior. Buckets were pulled from point of service and voluntarily disposed of by department manager.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple (more than six (6)) portions of coleslaw in mobile unit 2 above 41F. Observed one (1) tray of dumplings in mobile unit 1 above 41F. Observed three (3) trays of ribs held above fill line in retail cooler at greater than 41F. Observed approximately seven (7) portions of coleslaw in mobile unit 3 above 41F that had been prepared greater than 4 hours prior. CDI - All out of temperature food was voluntarily disposed of by PIC.
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
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 approximately five (5) portions of coleslaw in mobile unit 3, prepared fewer than 4 hours prior, at cooling at point of sale. Observed one (1) tray of cooked chicken on WIC speedrack cooling under plastic cover at insufficient rates. CDI - Department manager rotated salads to facility walk in freezer to improve cooling rate. Plastic cover was removed from speed rack to improve cooling rate. REPEAT.
Note: No escalation in point deduction due to some noted improvement from previous inspection; no TCS food items were observed as having failed to cool within 4 hour time periods.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed three (3) packaged RTE crab stick portions in sushi prep sink thawing under 82F running water without being fully submerged. CDI - packages were placed in bin to be fully submerged. Water was properly tempered. |