|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. -Observed employee food (half-eaten burger in open container) stored on prep table surface directly besides clean utensils and prepped cheese for customer sale. Employee eating and drinking locations must be physically separated from food prep areas. -CDI- Employee food was relocated. |
|
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 raw pooled eggs stored above ready-to-eat ham and turkey in prep cooler. -CDI- Storage order was corrected.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed cheese whiz holding below 135F in steam well. -CDI- PIC reheated to above 165F on the stove within 15 minutes.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in cold drawers above 41F (beyond meat, vegan cheese, white american cheese, pepperjack cheese, parmesan cheese, grilled mushrooms, grilled peppers, grilled onions, raw philly steak, raw burger, raw chicken). Observed ambient temperature of cold drawers at 60F. -CDI- PIC re-set the cooler and EHS observed ambient temperature drop to 35F during inspection. PIC voluntarily discarded all foods held in the cooler for over 4 hours (beyond meat, vegan cheese, white american cheese, pepperjack cheese, parmesan cheese, grilled mushrooms, grilled peppers, grilled onions). PIC stated raw chicken, raw philly steak, and raw burger was moved into the cold drawer from the WIC at 11am. EHS directed PIC to monitor cooling temperatures of raw meat and, if the meat cools to 41F or below by 3pm, then the food may be kept. If the temperature of the raw chicken, philly steak, and burgers are above 41F at 3pm, then the food must be discarded. EHS recommends conducting daily temperature checks of foods throughout all coolers to ensure proper cold holding.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed sliced salami and capicola with incorrect date mark, stating a prep date of 9/2. PIC stated salami and capicola was prepped yesterday, 9/23. -CDI- PIC corrected date mark label.
-REPEAT-
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed cleaner/degreaser stored on prep top surface, directly next to prepped cheese. -CDI- Cleaner bottle was relocated to bottom shelf to prevent contamination. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed box of to-go containers stored directly on the floor of the shed. Raise off the floor.
-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. -Observed buildup of food debris on interior of small reach-in freezer next to fryers. Increase frequency of cleaning. |
|
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 employee phone stored on prep table surface directly next to prepped cheese. Observed employee clothing article stored on top of bag of onions. Store employee items separately to prevent contamination of customer food. |