|
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 Par-cooked chicken stored on speed rack above fully cooked chicken. Raw animal foods must not be stored above ready-to-eat foods. CDI - PIC moved par-cooked chicken to bottom of speed rack. 0 pts.
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 |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Final rinse temperature of main dish machine only reached 148F on EHS thermometer. Cup dish machine also only reached 145F on EHS thermometer. VR - Verification required by the end of the day that establishment has repaired dish machine. If dish machine is not repaired by end of day then permit will be suspended or establishment must switch to single-service.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Par-cooked chicken was not labeled as being par-cooked as part of written procedures. Par-cooked chicken was also stored above cooked chicken. CDI - PIC educated on following approved non-continuous cooking procedures and cross-contamination. He placed a label on pan identifying it as par-cooked. |
|
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 Sausage in front of grill measured 67F. 2 containers of lettuce in bottom of sandwich cooler measured 44-46F. Cooked onions in drawer cooler measured 49F. TCS foods in cold holding must measure 41F or less. CDI - PIC discarded sausage and cooked onions. Lettuce was prepared 2 hours ago so he moved it to walk-in cooler to continue cooling. REPEAT
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of chicken wings observed on floor of walk-in cooler at beginning of inspection. Food must be stored at least 6 inches off the floor. CDI - PIC moved container to shelf. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees observed with watches and bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts. |