|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed two metal pans of raw chicken that were stored directly on top of two plastic bus tubs of RTE white/cream sauce on the bottom shelf of the WIC.
CDI: PIC re-arranged the pans so that the raw chicken could not contaminate the RTE sauces.
EHS went over storage order rules with PIC, and provided storage order handouts so the employees can have a visual aid as a reminder.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the chemical dish machine used to sanitize multi-use equipment and utensils not reading proper concentrations. After running 7 cycles, EHS observed that the highest concentration the dish machine read was at 10ppm.
CDI: Representative from Auto-Chlor arrived on-site while EHS was going over the report with the PIC, and EHS observed the chlorine sanitizer reading above 100ppm.
EHS advised PIC to test their sanitizer daily to ensure they are able to effectively sanitize their multi-use equipment and utensils.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 a large stock pot of "creamy sauce" on the stove that was hot holding below 135 degrees F.
PIC stated that he finished cooking the sauce this morning, about 20 minutes prior to the start of the inspection.
CDI: PIC reheated the creamy sauce on the stove to above 165 degrees F (see temp chart) to continue hot holding on the stove.
Observed cooked white rice hot holding in one of the two rice cookers, below 135 degrees F.
CDI: PIC reheated the white rice to above 165 degrees F (see temp chart) and placed back into the rice cooker to hot hold.
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 multiple pans of house-made TCS foods stored in the reach-in freezer without date-marks (cooked lamb, cooked goat, cooked rice).
EHS explained the date-marking rules for their cooked food items that are frozen, which will be thawed before service.
CDI: PIC date-marked the TCS food items with their cooked dates for Day 1, and understood that the date when they pull out to thaw will be an additional date-label, counting as Day 2.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed the chemical dish machine not reading proper concentrations of chlorine sanitizer.
After running 7 cycles, EHS observed that the highest concentration the dish machine read for chlorine was 10ppm.
EHS observed no data plate on the machine, but a sticker from Auto-Chlor stating that the chemical dish machine should read at least 50ppm, and the temperature should reach no higher than 120 degrees F.
EHS used high temp disk to evaluate the hot water temp in the dish machine, and the highest it reached was 98.6 degrees F.
EHS observed that the dish machine was connected to a chemical sanitizer, that was pulling the product during the cycles.
CDI: EHS had PIC contact Auto-Chlor, and representative from Auto-Chlor, Joe, was able to repair the dish machine while EHS was still on-site.
REPEAT VIOLATION.
*Note: Although a repeat violation, equipment not in good repair is for different equipment from the previous inspection report, and took points for the dish machine on violation #16. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed the shelving inside the WIC and throughout the kitchen heavily soiled with food debris.
Increase cleaning frequency to prevent contamination.
REPEAT VIOLATION. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed the doors of both shared dumpsters, kept open during time of the inspection.
CDI: Doors were closed.
Keep dumpster doors closed when not in use. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed an employee's only milk jug and employee water bottle stored commingled with consumer foods in the lowboy cooler.
Keep employee food and drinks separate from consumer foods. |