|
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 a bowl containing raw shelled eggs to be stored on the shelf in the WIC adjacent to and above opened packages of sliced/shredded cheeses. Eggs are brought in from an employees chickens at home to be used for her lunch/give to fellow employees and PIC confirmed are not used in the restaurant at all.
CDI - PIC relocated to lower shelf and placed amongst other eggs. Container labeled employee food.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade to the table mounted can opened to have accumulations of grime/food debris. PIC stated the blade was last changed about 6 months ago and that staff does not often use this one as they have a handheld can opener that gets more use.
CDI - Dishwashing employee broke down can opener and began to W/R/S the dish.
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed 2 container of rice to be slowly reheating in the tabletop steamtables at a rate of .833 degrees/min, which would result in the rice to not reach 165F within the required 2 hour reheating timeframe. Rice was observed at 66F after 30 mins of reheating. PIC stated this is a new process of reheating the rice as they’re trying to retain moisture after receiving complaints from customers that the rice is “crunchy”. EHS advised that the staff rapidly reheats on the stovetop before transferring to the steamtable.
CDI - Rice removed from steamtable and rapidly reheated on the stovetop to 165F+. |
|
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 an insert container of raw chicken to be at a temperature of 44F in the bottom refrigerated drawer at the cookline. All other items in the drawer were observed at 41F or lower. Container found at 44F was a small container at the front of the drawer and the drawer is opened and closed frequently, causing the product to warm up during lunch service. Staff confirmed that it had not been in the unit for longer than 1 hour.
CDI - Container moved to the WIC for rapid cooling.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 a container of cooked brussel sprouts to be date marked for 7/10. After conversations with the PIC and the staff they had mislabeled the container and it was from 7/19 with the prep staff member getting their dates mixed up.
CDI - Container of brussel sprouts redated for correct date.
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 . |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee container of raw shelled eggs to be stored on a shelf in the WIC amongst and above food to be used for consumers. Container was also observed lacking a label of any kind. REPEAT.
CDI - Container moved to bottom shelf and labeled. |