|
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 food employee wash hands and re-contaminate them on faucet handles. CDI - Employee educated and hands properly washed. -0- |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw beef and raw shrimp stored over RTE carrots and peas at prep top. No physical evidence of contamination observed. CDI - Foods relocated for proper storage. -3-
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw chicken stored above raw shelled eggs inside walk-in cooler. - CDI - Raw chicken placed on bottom shelving where cross-contamination could not occur.
***Facility placed on risk control plan due to continuous non-compliance of risk factor. VERIFICATION WILL BE CONDUCTED TO VERIFY COMPLIANCE ON FOOD STORAGE ORDER.
For more information on food storage order please visit: http://meck.co/FoodSafety. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on cut cabbage, cooked chicken, pork, shrimp, garlic in oil and an opened package of tofu. PIC confirmed items were prepared and used on 7/11 and 7/12. CDI - All products date marked. -1.5-
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. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several scoop handles submerged inside containers of dry goods. CDI - Utensils discarded.
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on multiple knives stored on magnetic wall mount. CDI - Employees instructed to remove utensils to 3-compartment sink to be W/R/S. -0.5- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 stacks of single-service to-go containers that were not inverted. CDI - Trays were inverted. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several rusted meat cleaver knives at magnetic wall mount. CDI - Utensils removed. -0- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed insufficient lighting at back room designated for dry storage.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on shelving unit and prep counter.
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 personal foods stored with retail foods on shelving unit inside walk-in cooler. -0.5- |