|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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: http://meck.co/FoodSafety. Observed raw bacon and raw chorizo stored above cut pineapples inside the reach-in cooler near the grill. Observed prepared peppers/ onions( uncovered) below box of unwashed avocados and limes inside the Walk-in Cooler. Observed raw beef and chicken above shrimp and tilapia in grill drawers. Observed empanadas containing raw chicken stored above open container of salsa. CDI - PIC had limes and avocados put on lower shelf and rearranged storage order of meats in grill drawers. Storage order of empanadas was corrected. -3- REPEAT |
|
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.
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 .
Observed clean pans stacked with stickers on outside surfaces in contact with food contact surfaces. CDI - PIC removed the pans to the dish area to have stickers removed and to be w/r/s. |
|
22
|
0
|
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 two pans of cooked carnitas in WIC at 50F. Item had been prepped two days prior to inspection. CDI - PIC voluntarily discarded items. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Two spray bottles were not labeled by dish area. Both contained straight bleach but one had a Windex label on it. CDI - PIC had bottles emptied and labeled correctly.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed bleach was undiluted in spray bottles used to clean cutting boards and other food contact surfaces. CDI - Bottles were emptied and filled with sanitizer at proper concentration (100ppm chlorine). - 1 - |
|
33
|
0
|
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
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 .
Observed two pans of cooked carnitas in WIC at 50F. Per PIC and date mark items had been prepared two days prior to inspection and had not been removed from WIC since preparation. CDI - EHS explained two stage cooling to PIC and need for monitoring while cooling. PIC voluntarily discarded items. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping clothes sitting out on counters. Store all wiping clothes in sanitizer at proper concentration. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed metal scoop stored in rice and metal spoons in chili powder and salt with handles in contact with product. CDI - Utensils were placed so that handles were above product. REPEAT - 1 - |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet before allowed to adequately air-dry. REPEAT - 1 - |