|
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 container of raw chicken to be stored directly on top of a container of fully cooked Vietnamese sausages in the cookline lowboy across from the flattop grill.
CDI - Raw chicken relocated to below RTE sausage.
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 |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple dishes and utensils such as ladles, insert containers, a mandolin slicer, a handheld shredder, and a robot coup container/blade to all be stored as clean with visible food debris on their surfaces. REPEAT
CDI - All dishes moved to the dirty dish pile to be rewashed.
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 .
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed active warewashing to be occurring at the time of the inspection and the contact time for the sanitizing step of the dishwashing process was observed to be approx. 1 second or less. Facility uses chlorine sanitizer in the 3 compartment sink which requires a minimum of 10 seconds of contact time.
CDI - EHS provided education on proper contact times. All dishes that were being actively washed were placed back at the dirty dish pile to be W/R/S with proper contact times.
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 3 containers of rice to be in the WIF after cooling overnight with the centers of the rice to still be at temperatures of 44-46F. Rice containers were observed to miss the second cooling window.
CDI - PIC voluntarily discarded all 3 containers of rice.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 insert containers of tofu to be at temperatures of 45F in the cookline lowboy across from the flattop grill. PIC and cookline employee stated that the tofu was from Sunday, was in the unit overnight, and was not taken out of the unit this morning at any time. REPEAT.
CDI - PIC voluntarily discarded.
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
|
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 3 containers of rice to be in the WIF after cooling overnight with the centers of the rice to still be at temperatures of 44-46F. Rice containers were observed to miss the second cooling window. PIC correctly adjusted the process from previous inspections which determined the previous method of using the WIC in covered containers to cool the rice down as being ineffective but the PIC did not introduce active stirring into the cooling process this time resulting in the centers not cooling down properly. REPEAT.
CDI - All 3 containers voluntarily discarded.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed the wiping cloth buckets at the cookline to be stored directly on the floor at the time of the inspection. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed 2 spatulas at the flattop grill and a knife at the cookline opentop to be stored in uncleanable crevices at the time of the inspection, subjecting the food contact surfaces to possible contamination.
CDI - All dishes placed at the 3 compartment sink to be W/R/S. |