|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately four (4) TCS food portions (egg rolls in prep top, half and half, raw beef, and crab Rangoon in prep unit) above 41F. Cooler was maintaining ambient temperature of approximately 45F when observed. All other TCS foods (raw shell eggs, thawing dumplings and cooked duck, unopened tofu) were observed at proper temperatures. CDI - In temperature TCS foods were rotated to standing RIC to prevent temperature abuse. Out of temperature food was marked for disposal at end of sales period. A verification will occur no later than 05/10/2024.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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. Observed pan of raw vegetables (cut peppers, onions, basil, etc.) held at table with time sheet marking disposal time of 2 p.m. The only TCS raw vegetable in this portion observed were raw beans sprouts. EHS observed no mention of raw vegetables on existing TPHC document. CDI - EHS and PIC updated document to include procedure for raw TCS vegetables.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) loose wiping cloth stored over splash guard at start of inspection. CDI - Food employee rotated wiping cloth to bucket of 50 ppm sanitizer without correction by EHS during handwashing.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed bucket of 50 ppm chlorine sanitizer holding wiping cloths stored directly on the floor. CDI - EHS elevated bucket to empty, non-food bucket to prevent potential contamination. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice paddle stored in a container of room temperature water. CDI - Water was dumped into 3 compartment sink and EHS and PIC discussed proper utensil storage in water. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of to go trays outside of their plastic wrap stored with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |