|
15
|
1.50
|
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 food employee cutting raw salmon beside another employee cutting tomatoes on same prep table. Observed bruschetta thawing in prep sink directly beside raw salmon being prepared. CDI: Tomatoes, bruschetta and salmon were relocated.
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 |
No |
Yes
|
No |
REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. EHS observed no chemical attached to dish machine. PIC stated Ecolab has been contacted. VERIFICATION REQUIRED. Until chemical is replaced facility will be using manually mixed quat in 3 comp sink to sanitize.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed grilled chicken cooked to 155-161F. CDI: Chicken was placed back on grill until it reached 165F. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bruschetta thawing in prep sink in stagnant water. Water was above 70F. CDI: Bruschetta was placed in walk in cooler. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls and metal pans wet stacked. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed mixing faucet dispensing 0ppm quat. Facility was not actively sanitizing dishes in quat at time of inspection. PIC manually mixed quat to 200ppm. Repair. |