|
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 Raw breaded chicken tenders and nuggets stored above and next to French fries. CDI- PIC moved chicken to bottom shelf and all other products above. Note: no point deduction due to no prior history of violation and because French fries will cook to temperature higher than 165 F.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 honeydew , chicken salad and lettuce above 41 F in lowboy. Observed items above 41F in coolers. CDI- PIC denatured and discarded items into trash. PIC called maintenance to fix WIC and was allowed to cool items from WIC due to cooler being down for short period of time.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed containers that were stacked wet. CDI- containers were separated and allowed to air dry. |
|
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 on kitchen floor throughout and liquid splash on wall behind TPHC service counter. |