|
15
|
1.50
|
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. EHS observed box of raw chicken stored directly on top of a box of raw shell eggs. PIC stated they had just placed the box of chicken there earlier during prep. EHS observed raw cut beef stored over raw pork in 2-door freezer located by fish tank in dining room. These raw proteins have been cut and bagged into portion bags, then placed into freezer. EHS provided education. CDI - PIC rearranged storage order. No contamination observed. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed 2 mandolins, 1 immersion blender, and one pan soiled with food debris and residue stored with clean equipment. CDI - PIC removed equipment and pans to be washed, rinsed, and sanitized. (0)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. EHS observed container of cooked potatoes/cabbage and a two containers of cooked shrimp stored in containers with undrained ice. EHS provided education. CDI - PIC removed ice from direct contact. (0) |