|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 raw chicken stored above raw beef in the 3-door RIC. -CDI- PIC corrected storage order and moved raw chicken below raw beef.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed green sauce and white (garlic) sauce in sauce lowboy all above 41F. Observed ambient temperature of unit at 53F. PIC stated all sauces have been held in the cooler overnight. -PIC voluntarily discarded all sauce in the cooler. PIC called for repair and stated the repairman will arrive today. Facility will not cold hold in the unit until repairs are made and the unit holds TCS foods at or below 41F. -3 day verification visit required-
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
- Observed cut lettuce and cut cabbage in the prep top without a date mark. PIC stated dates for both items are labeled on the large batch in the RIC. EHS explained that date marks must be carried over to all units. -CDI- PIC referenced large batches and properly added date marks.
- Observed an opened container of milk in the RIC without a date mark. PIC stated milk was opened yesterday. -CDI- PIC properly added date mark.
-REPEAT-
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 rice cooling too slowly in 3-door RIC. Observed rice, stored in deep plastic container and covered tightly with lid, cooling at a rate of 0 F/min. PIC stated rice was cooked this morning at 8am. -CDI- Because rice was still within its cooling window, PIC moved rice to a sheet pan and left it uncovered, then placed it in the RIC for rapid cooling. By the end of the inspection, EHS observed rice cooling at a sufficient rate of 0.133 F/min (see temperature chart).
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout kitchen. Increased pest control. |
|
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 in-use wiping clothes stored directly on the counter, not in sanitizer buckets. -CDI- PIC moved all wiping clothes into 100ppm chlorine sanitizer bucket. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for scoop submerged within flour. -CDI- PIC removed handle from food. |