|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two types of raw fish stored directly over RTE sauces, potatoes, and corn. CDI-EHS explained storage order with PIC and storage order was corrected so RTE foods and vegetables are stored over raw fish. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken wings at 113F and boneless chicken at 112F stored under heat lamps. CDI-Chicken wings and boneless chicken were put on TPHC for 4 hours. TPHC procedures were filled out by EHS and PIC. |
|
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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS tilapia sauce containing minced garlic and sesame oil in a large jug at 70F. Employee stated they bring it out of the WIC each day when they get the first order and put it back in the WIC at the end of the night. CDI-EHS recommended putting the sauce in a refrigeration unit or placing it on TPHC. PIC stated they will start keeping the TCS sauce in a Reachin unit. PIC voluntarily discarded sauce as it was made on 5/7 and has been in and out of temperature control for days at a time. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing purple liquid. PIC stated they did not know what type of cleaner it was. CDI-Cleaning staff arrived and added correct label to chemical spray bottle. |
|
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 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 a deviled egg filling cooling, covered in the WIC. The egg yolk mixture was 48F at 3:10pm and 46F at 4:00pm. CDI-EHS demonstrated vented pans, and the PIC moved the food to the WIF to quickly cool. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes stored in sanitizer solution at 50ppm. CDI-Employee remade sanitizer to correct concentration. |
|
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 single-use lids stored directly on the floor. Points were not escalated due to improvement from previous inspection. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed two out of order toilets in women’s restroom area. PIC stated a plumber had been called this morning. |