|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(A) Use food from approved sources only.-P Observed numerous bags of dried mushrooms. PIC stated one of the bags was for employee use only and the other two bags were from a supplier in New York. PIC showed EHS a handwritten receipt in all Chinese with no exact designation stating where the mushrooms were from. EHS advised to only purchase mushrooms from an approved source that can provide an invoice in English/Chinese and showing where the product is from. CDI - PIC removed mushrooms from facility. (0) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed food employee placing a beef sirloin entree on time after start of inspection. EHS took temperature of item and observed beef sirloin at 90F. Food employee stated they portioned beef from container cooling from being prepared at 2:30pm. Food employee stated beef had not finished cooling down prior to portioning for service. EHS advised that time must begin when item is at 41F or 135F. EHS advised time should have started when product finished cooking not when it was going to be placed on time after sitting out for some time. CDI - PIC voluntarily discarded beef (1.5) |
|
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 Observed beef sirloin cooling in reach in coolers in deep metal pans. EHS advised facility to obtain more pans to efficiently split pans to cool. EHS observed noodles cooling in reach in unit deep, tightly covered container, with lid. EHS observed inadequate cooling rate with both items (see temp chart). CDI - Both items still had time remaining to cool; PIC removed plastic wrapping and placed items in freezer to quickly cool. REPEAT. (1)
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 . |
|
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 few containers of spices and oils without proper labeling in kitchen. (0) |
|
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 scoops in dry rice bin with handles in direct contact with food. CDI - PIC removed scoops.
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 bowls being used to scoop proteins out of make unit. Bowls were sitting in direct contact of TCS foods. CDI - PIC removed bowls. (0.5) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. EHS observed aluminum foil being used to cover prep surfaces. PIC stated this foil is changed out when needed. EHS advised to use a hard plastic covering if needed but single service items cannot be re-used or used for non-food/food contact surfaces. EHS explained aluminum foil is not durable or easily cleanable. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several dried goods and spices that belonged to employees in facility. EHS advised to designate an area for the storage of employee goods so they are not mixed in with food for service. (0) |