|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of pickling daikon radish chunks stored with a bottle of pickling mix and metal bowl stored within the mixing container. PIC detailed and demonstrated the process by which the pickling mix was made (bottle was washed and dried by hand prior to being placed without pickling bin) CDI - Bowl and pickling mix bottle were removed from pickling bin. |
|
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 one (1) bowl of Chasu pork held above the fill line of a container in prep top cooler. When observed, Chasu pork was at a temperature of 48F. CDI - PIC voluntarily disposed of out of temperature pork.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed ramen topping TPHC bar (ramen eggs, marinated bamboo shoots, Chasu pork, etc.) at temperature between 42F and 44F at 4:38 p.m. PIC stated that these items were recently removed for the dinner service TPHC (4:30 to 8:30) and had not yet been time marked. CDI - EHS added appropriate time labels to TPHC bar.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed soy garlic sauce and fried sweet potato rounds at fryer in TPHC bins labeled for 11:30 to 2:30. PIC stated that employee prepared these items at 2:30 and had mislabeled them. CDI - PIC voluntarily disposed of items in containers with a passed disposal time. |
|
39
|
0
|
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 one (1) bag of cornstarch stored directly on the floor adjacent to dry storage shelves (invoice indicated that cornstarch was delivered earlier in the afternoon). |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service to go boxes stored at fryer with exposed food contacts. CDI - Boxes were reoriented to prevent contamination. |