|
15
|
1.50
|
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 raw tuna stored above hardboiled eggs and jar of capers in reach in cooler. Observed cooked onions and peppers stored in front of raw salmon in refrigerated drawer. CDI - Raw tuna was moved to bottom shelf of reach in cooler. Cooked onions and peppers were moved behind raw salmon in refrigerated drawer. -REPEAT- -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pan stored as clean on drying rack with date marking sticker still attached. CDI - Metal pan was taken to dish washing to be washed, rinsed, and sanitized. -0 points-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 shredded cheese, pico, spinach dip, and sliced tomatoes cold holding in flip top cooler at temperatures between 51F and 58F. All items were placed in flip top cooler prior to lunch service. CDI - All items were placed on TPHC and PIC has been advised to conduct frequent temperature checks of equipment. PIC has cold holding logs and temperatures for unit. PIC has also been advised to conduct proper cooling step of TCS foods prior to placing in flip top cooler. -1.5 points-
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP Tuna thawing under refrigeration without being removed from reduced oxygen environment. CDI - Packages were opened. -0.5 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris, splash, and residues on floors under prep tables, three compartment sink, and cold holding equipment in kitchen. Recommend higher frequency and more thorough cleaning. -0 points- |