|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed boxed unwashed produce stored above stored above thawing spring rolls and other RTE foods inside the WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 containers of yellow curry and Tom yum, cooked the previous night, and placed inside the WIC to cool overnight. Items were observed at 79F at 12 PM.
CDI - Items were voluntarily discarded.
EHS also observed tomato soups (x3) inside the prep sink in icebath at 76F.
PIC stated that these items were cooked and placed in ice approximately 1 hour before EHS arrival. More ice was added to increase cooling by PIC.
Cooling has been out of compliance in 3 consecutive inspections and is at maximum points. If the cooling remains out of compliance in following inspection facility may be placed on a risk control plan or possible permit action.
EHS suggests that facility utilize a cooling log to bring cooling into compliance.
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 . |
|
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 yellow curry and run yum cooling in deep covered containers overnight. Observed at 76F-79F Items did not meet cooling time and temperature parameters.
CDI items discarded.
EHS suggests that facility utilize cooling logs.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed food stored on the floor inside the WIC and the WIF. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Facility could not provide chlorine test strips.
Chlorine used at the dish machine and inside the 3 compartment sink.
10 day verification required. |
|
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 Standing RIF with food debris on shelving, in need of cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors open.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Observed multiple bags of trash and debris on ground inside the dumpster enclosure.
Shared dumpster. |