|
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 a tray of raw steaks to be stored on the speed rack in WIC 1 directly above a tray of fully cooked chicken.
CDI - PIC rearranged storage order to move raw steaks to bottom spot of the speed rack, below all RTE items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
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 tray of mashed potatoes to be at a temperature of 120-125F in the cookline steamtable. PIC stated it was brought up to the line right before opening at 11am.
CDI - PIC removed pan from steamtable and rapidly reheated to 165F+.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 trays of au gratin potatoes and sweet potatoes both to be prepped with fully cooked potatoes to be in the cookline 2 door RIC and were not provided with a date mark of any kind. PIC stated both dishes are made from potatoes that were cooked on the day prior (7/26). REPEAT.
- Observed 3 trays of baked potatoes to be on the speed rack in WIC 2 and were not provided with date marks of any kind. PIC stated that they were all cooked on 7/26. REPEAT.
CDI - PIC date marked all trays that were missing date marks.
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 . |
|
33
|
1
|
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 trays of raw salmon, raw bone in filets, raw burgers, and raw NY strip steaks to be cooling at rates <.083 degrees/min in the cookline 3 door lowboy. PIC stated having the trays out prior to and upon the EHS arrival to count the inventory on the product before placing them into the lowboy, which is a unit not designed nor approved for rapid cooling. EHS advised the PIC that if this is the normal protocol they should take temperatures of the product following the inventory count to ensure that they have not risen in temperature before placing into the lowboy on the cookline. All items in the lowboy overnight were observed at 38F or less. REPEAT.
CDI - PIC relocated all out of temperature and cooling trays of raw products to the WIC to rapidly cool.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed scoops used for the bulk bins of flour and breadcrumbs to be stored with their handles in direct contact with the food inside.
CDI - Scoop handles removed and stored so that the handle is not in contact with the food inside. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the faucet at the handwash sink on the front cookline to have a leak when in use. REPEAT.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed an upright “Hamilton Beach” RIF with a sticker stating "Garage Ready" located across from the clean dish racks. Facility was unable to provide proof that the unit is NSF/ANSI/commercially approved. Online spec sheet does not state that it is a commercial piece of equipment. PIC stated that they had originally bought it for extra freezer space but were made aware of the issue of it not being commercially approved on previous inspections and have since removed all food in the unit. PIC stated they are aware they must remove the equipment and are working on it. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 interior base of the 3 door lowboy refrigerator at the back cookline to have water pooled up in it.
- Observed the wire storage racks and speed racks in the WICs to have accumulations of food debris/grime. |