|
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 Pan of raw meatballs stored on shelf in reach-in cooler above the parsley. Do not store raw animal foods above ready-to-eat foods. CDI - Raw meatballs moved to bottom of cooler. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cut chicken in hot holding measured 110F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken reheated to above 165F. 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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 pan of eggplant measured 44F in small sandwich cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved pan to walk-in cooler to cool. 0 pts.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 No TPHC labels on cut leafy greens held using TPHC. Ensure staff place TPHC start time on each pan, and use or discard within 4 hours. CDI - PIC placed time labels on pans. REPEAT
*If TPHC is a violation next inspection a risk control plan will be implemented. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Customer observed with dog in establishment. No staff asked if it was a service animal. Animals are not allowed inside food establishments, unless it is a service animal. CDI - PIC educated on service animals. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wiping cloth bucket measured less than 150 ppm quat. Wet wiping cloths must be stored in sanitizer solution at appropriate concentration when not in use. CDI - PIC emptied bucket and refilled it with 200 ppm solution. 0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean interiors of cooler and sides and exteriors of cooking equipment and shelves. Clean these areas more frequently. 0 pts. |