|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed pooled raw shell eggs stored directly over RTE sauces and beans. CDI-Pooled eggs were moved to the bottom of the reachin. |
|
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 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 . Observed salsa, slaw, and raw pork at 46F. CDI-The salsa and slaw were put on TPHC and the ice bags were placed on top of the pork to quickly cool. |
|
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 is not been labeled, or if the label is incorrect. -P 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 . Observed multiple containers of prepared chicken salad with a datemark indicating it was prepared today. However, PIC stated the chicken was actually cooked yesterday at the commissary location and mixed into chicken salad today, at the establishment. CDI-EHS explained the importance of the datemark being representative of the oldest TCS ingredient. PIC corrected date marks to indicate chicken salad was prepared yesterday and will be held for no more than 7 days. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf TCS foods in tall reachin unit are unable to maintain 41F or less during peak times, and shoulder times as shown in the temp chart. VR required within 7 days. EHS explained the option of TPHC to PIC.
Observed chicken that had been boiled prior to inspection. At start of inspection the chicken was 155F and in a pan surrounded by water in a prep sink. Per the establishment permit, the establishment is not allowed to cool cooked foods. This is only allowed at their commissary. CDI-The chicken was reheated to above 165F and will be held hot. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint. Hair restraints are especially important at this establishment as it is open air and there are multiple fans to prevent pests. There is an increased risk of hair contamination in this environment. |