|
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 Observed one (1) pan of cut and Rewrapped raw chicken portions stored above ready to eat food (noodles, cooked steak, etc.) in walk in freezer. Observed three (3) packages of unopened ready to eat crab sticks stored in same bin as Rewrapped and thawing raw sushi fish (salmon, tuna, etc.) in WIC CDI - EHS reviewed storage conditions with PIC. PIC adjusted storage order to prevent potential contamination. REPEAT.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) head of cut loose read cabbage stored on cardboard box lid in WIC. Observed one (1) unwrapped chub of vegan bologna stored directly on racks of grill prep unit. CDI - PIC voluntarily disposed of improperly stored and exposed food items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed server RIC with ambient temperatures ranging between 48F and 51F during inspection. All TCS food within (to go salad box, portioned salad bowl, lettuce wraps, and salad bin, totaling approximately nine (9) portions of TCS food) were observed at temperatures ranging from 45F and 48F. Per conversation with PIC, all TCS foods within unit had been prepared less than three hours prior. Recently prepared TCS food was rotated to WIC for proper cooling and cold storage. A verification of cold holding equipment will occur no later than 12/14/2025. REPEAT.
Note: No escalation in point deduction due to some improvement from previous inspection; PIC was able to make repair call to refrigeration technician during inspection. Fewer TCS food items were observed out of temperature, all out of temperature TCS foods were able to be moved to calibrated cold holding equipment, and hanging thermometer was provided to observe ambient temperature for server RIC.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed bundle chicken stock cooking on stove top; observed one (1) bundle of green onions within cooking stock with rubber band and produce tag still attached. CDI - PIC withdrew vegetables from stock and disposed of onions. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket at grill area prep unit underside coming loose from adhesive backing. Repair/replace gasket as needed. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor soil accumulation on side tables at dry storage prep unit and grill area. Observed stove area shelving requiring and prep tables in need of additional cleaning. Clean non food contacts as needed. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking handsink pipe at handsink next to 3 compartment sink. Repair plumbing as needed. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of buildup of grease and soils on floors beneath stand in place cooking equipment (fryers, stoves, prep tables, etc.) Observed minor food soils (breading, onion peels, crumbs, etc.) on floors of prep area. Increase cleaning frequency and thoroughness. |