|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an insert container of raw chicken stored directly above an insert container of raw wagyu beef in the cookline lowboy refrigerator across from the stovetop. REPEAT. Improvements noted in the overall volume of storage order issues but facility has still been cited out for this issue on the previous 4 inspections. PIC warned that should this be cited out again the facility will be placed on an RCP.
CDI - Raw chicken relocated to the lower shelf and raw wagyu beef moved to middle shelf of the cookline lowboy.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 an insert container of hard boiled eggs stored in the cookline opentop refrigerator across from the 2 door RIC that were not provided with a date mark of any kind. Upon questioning the cookline staff they stated that they make fresh hard boiled eggs daily but the ones in the opentop were the last of the ones from yesterday.
- Observed an opened package of RTE pork sausages stored in the cookline lowboy across from the stovetop that was not provided with a date mark of any kind. Cookline employees stated that the package was opened last night.
CDI - PIC date marked both items.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the bar to be testing at 0ppm of quaternary ammonia at the time of the inspection. The hose line for the sanitizer dispenser was observed empty and in need of priming before refilling sanitizer buckets.
CDI - Sanitizer dispenser primed and bucket refilled with 200ppm solution. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. - Observed a dipper well in use with the dipper well faucet having a continuous drip coming out rather than a full stream of water.
CID - Dipper well water turned up so that a full stream of water is coming out. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of metal bowls and insert containers to be wet nested on the clean dish rack adjacent the WIC. |
|
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 racks in the WIC to have accumulations of food/grime. |