|
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- Observed pre packaged pork egg rolls in WIC over RTE Foods including cooked sweet and sour chicken. The box on the pork egg rolls stated ready to cook not ready to eat. Pork egg rolls box stated they were raw and had safe handling instructions. Ensure all raw animal foods are stored below RTE foods. -CDI- PIC moved pork egg rolls below RTE foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer in 3-Comp Sink actively sanitizing dishes with 0PPM chlorine present. -CDI- PIC added chlorine into the sanitize basin until chlorine was reading at 100PPM. PIC put soaking dishes back through W/R/S process.
Ensure to use test strips and maintain proper sanitizer concentrations.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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- PIC stated that garlic and oil mixture on the Wok station is held on TPHC. PIC stated that it is removed from refrigeration kept for 4 hours and then discarded. Written procedures for the facility only listed TPHC for fried chicken. -CDI- Garlic and oil was added to the TPHC sheet.
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 fried chicken sitting in fryer basket at the start of the inspection. Chicken was 94F. PIC stated that the chicken is held on time. PIC stated that the chicken was cooked 30 minutes prior. PIC described process stating that the chicken would be re-dropped upon customer order. -CDI- PIC added a discard time 4 hours from the original cook time.
Ensure to properly label TPHC foods with discard times.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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- Observed large container of shrimp cooling in the WIC. Shrimp were cooling at a rate of 0.1. -CDI- PIC lifted plastic wrap over the top of the shrimp and placed the shrimp into WIF. Shrimp cooled to below 41F by end of inspection.
Ensure to quickly cool foods using approved methods.
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed bus tub of flour in the back of the facility with no lid or covering. -CDI- PIC placed lid over the top of the flour container.
Observed unlocked chest freezer with patron food and bags of rice in the hall way leading to the restrooms. Ensure that food that is for sale is kept so that it is not accessible to the public. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in the dumpster for the facility. Ensure dumpster plug is replaced. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and medication on prep surface in the back of the facility. Ensure all employee possessions are kept off of prep surfaces. -CDI- Employee possessions removed
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed Employee water bottle stored on prep surfaces. Ensure all employee drinks are kept off of prep surfaces. -CDI- Employee drink removed. |