|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork over a metal container of water chestnuts in walk in cooler. CDI-PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
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 large metal bowl of battered chicken on TPHC procedures but start and end time is not indicated on container of battered chicken. CDI-PIC labeled battered chicken from 1-5pm. -REPEAT VIOLATION-
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed 3 large containers of rice with a start and end time for TPHC but were not indicated on TPHC procedures document. Also observed chicken wings not listed on TPHC procedure document. CDI-PIC added rice and wings to TPHC procedures.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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 plastic container used as scoop in sugar. -REPEAT VIOLATION- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed both the PIC and food employee wash hands in 3 compartment sink. Both times REHS informed PIC and employee to wash hands in hand sink only.
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed an extra large metal container containing marinated raw chicken in wash basin of 3 compartment sink and dishes in the sanitize basin of 3 compartment sink. REHS informed PIC to use prep sink for prepping meats or vegetables or remove all dishes when using 3 comp for prepping meats/vegetables, then sanitize before washing, rinsing and sanitizing dishes and utensils. CDI-PIC relocated marinated chicken into walk in cooler and sanitized 3 comp sink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food such as a gallon of milk and croissants stored with facility food items in walk in cooler. |