|
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 three (3) RTE food packages (packaged ham chub and two packaged sliced turkey slice) stored beneath ground beef burger patties in WIC. Observed one (1) open jug of buttermilk stored beneath raw chicken in fryer prep unit. CDI - EHS reorganized storage order of units to prevent potential contamination. EHS observed existing storage order chart on WIC door. EHS provided new storage order charts for WIC and reach in units.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of unwashed red onions double stacked within bin of unwashed bin of white onions. CDI - Bins were separated out to prevent potential contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed effective preparation, storage, and labeling of TPHC fried chicken tenders. Food employee effectively elaborated on process of TPHC within the establishment. PIC stated that TPHC instructions were retained digitally. However, PIC and employees were unable to present TPHC instructions at time of inspection.
CDI - EHS provided establishment with two (2) blank TPHC standard operating sheets to be filled out and retained within the establishment.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 For more information please visit: http://meck.co/FoodSafety 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 .
Observed multiple recently rotated food items in WIC and prep areas (Washed salad bins in WIC, tomato jam and sliced turkey in main prep top, shrimp and chicken in fryer prep unit) cooling ineffectively. Items were placed in calibrated cooling and cold holding equipment with covers or wraps and/or positioned such that they would be removed from effective cooling.
CDI - Items had covers and lids removed and were rotated to WIC for effective cooling. EHS observed ambient and 2-step cooling charts on WIC doors. EHS provided ambient and 2-step cooling charts to establishment. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut green tomato slice in fryer prep top with sticker residue. CDI - Food employee removed portion of tomato slice with sticker. Wash fruits and vegetables such that there are no stickers, soil, dust, or residue in the surface of fruits and vegetables prior to cutting or peeling. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facility dumpster door open at time of inspection. CDI - Door was closed prior to returning to interior premises. |