|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands and use bare hands to turn off faucet before returning to handle food. CDI: PIC rewashed hands and used paper towel as a barrier to turn off faucet. |
|
15
|
1.50
|
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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a carton of raw shell eggs used by employees only being stored on shelf in reach in cooler above ready to eat foods for customers. Also observed raw shrimp being stored in another reach in cooler above ready to eat crab salad. CDI: PIC re-arranged items to proper storage order. REPEAT. Points not escalated due to multiple violations on previous inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 a working bottle of sriracha aioli and a working bottle of white sauce being held in prep top cooler above 41F. See temp chart. CDI: PIC voluntarily discarded white sauce and placed sriracha aioli in RIF to rapidly cool. REPEAT. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of crab salad and cooked shrimp being stored in RIC without date marks. CDI: PIC date marked both items as they were prepared within the last 24 hours. REPEAT. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a bowl of raw shrimp tightly wrapped in plastic cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed plastic wrap and placed bowl of shrimp in RIF to rapidly cool. REPEAT. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of sugar with no label. Label all working containers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed two linen cloths being used to cover cucumbers in RIC. CDI: PIC removed linen cloths. |
|
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 jar of Vaseline and container of Q tips being stored on clean storage shelf next to clean equipment and utensils. CDI: PIC removed items from shelf. |