|
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 at Park kitchenette in the back refrigerator, raw chicken, burger patty stored on top of a honey bun package. Raw items also sat next to unwashed produces, washed produces, and ready to eat food. Hard boiled eggs container stacking up on top of raw proteins containers. CDI- EHS and PIC educated food employees of proper food storage at the time of inspection. Items rearranged correctly. Ensure to keep raw items, RTE, unwashed/washed produces separate from each other to avoid cross contamination -0 pts- |
|
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 cheese, egg salads, cut fruits, Cole slow, prep salad in the prep unit/refrigerator holding temperature above 41F. CDI- PIC volunteer to discard all items at the time of inspection. -1.5 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit in uptown holding ambient temperature at 44F and refrigerator in Selwyn holding ambient temp at 51F. PIC will call for prep unit to be serviced and ensure that equipment is holding temperature and is able to hold TCS food at 41F or below. PIC adjusted temperature of Selwyn refrigerator down at the time of inspection. Ensure all equipment is working properly and hold foods at the required temperature. -0 pts- |