|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed box of raw slice beef on top of the guacamole inside the chest freezer. CDI- PIC removed items and separated them. -0 pts- |
|
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 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. Observed cut lettuce and mozzarella cheese holding temperature above 41F in reach in. CDI- PIC volunteers to discard the items. -1.5 pts- |
|
24
|
1.50
|
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 items (sour cream, cut lettuce, cheese,..) on the TPHC written procedure, however no temperature log, initial time starts and when to discard items when 4 hours is up according to the procedures posted. CDI- PIC provided the log at the end of the inspection. Ensure to have written procedures, temperature log, and stamp of time start and end during operating hours. -1.5 pts- |