|
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 - Observed trays of raw sirloin steaks and ribeye steaks stored above a bag of RTE baked potatoes on the speed rack in the WIC.
CDI - PIC removed bag of potatoes and placed on a separate rack in the WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a onion slicer stored as clean on the lower prep shelf across from the dry storage racks in the back kitchen area and contaminated with visible food debris. PIC stated he had used it this morning and that his staff must’ve moved it from the sink where he was slicing onions to the lower shelf of the prep table without cleaning it first.
- Observed multiple plastic and metal insert containers to be stored as clean on the clean dish rack with stickers and food debris on them. REPEAT.
CDI - Onion slicer and contaminated dishes moved to dish pit to be W/R/S. EHS advised the PIC and owner that if improvements are not observed on the next inspection a risk control plan may be implemented due to continued non-compliance at max points.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 - Observed insert containers of shredded cheese and chopped hard boiled eggs in the cookline make station that were at temperatures of 47F and 51F, respectively. PIC stated the items are not kept in the make station over night and are placed into it usually around 10am.
CDI - PIC moved items to WIC to rapidly cool.
- Observed an insert container of raw chicken breasts stored in the cookline refrigerated drawers next to the flattop grills at a temperature of 45-50F for an unknown amount of time.
CDI - PIC voluntarily discarded.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid on the ice machine that was not labeled as to its contents.
CDI - PIC voluntarily discarded the substance as he was unsure of what it was. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed the in-use scoop for the rice in the cookline refrigerated drawers across from the flattop grills to be stored with the handle in direct contact with the food.
CDI - Scoop removed. |
|
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. - Observed a majority of the stacks of dishes stored as clean on the clean dish racks to be wet nested. REPEAT. |
|
49
|
0.50
|
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. - Observed the interior bases of all cookline lowboy refrigerators, RICs, and refrigerated/freezer drawers to have an accumulation of food debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floor of the WIF to be covered in an accumulation of food debris/grime/food packing. |