|
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 raw salmon stored above ready to eat foods on speed rack in the walk-in freezer and raw chicken stored above fully cooked chicken on shelving in the walk-in freezer. CDI - PIC instructed employees to correct storage order to prevent cross contamination. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
33
|
0
|
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. Observed compliance with cooling methods with exception to cut fruit mix platter. Product was found cooling inefficiently after 30 minutes due to being tightly covered with plastic cling wrap inside of the two door reach-in unit. See temperature chart for details. CDI - PIC uncovered and transferred platter to the walk-in cooler to allow proper cooling towards < 41 F. EHS observed temperature begin to decrease towards < 41 F after additional 15 minutes interval. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41 F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. - Pf. Observed raw salmon left out to thaw unattended on prep sink drain board. CDI - PIC placed fish inside prep sink under running water < 70 F. -0- |
|
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 wet wiping cloth stored in bucket with sanitizer solution less than 50 ppm quat. CDI - Sanitizer discarded and replaced with refreshed solution read at 200 ppm. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of 3 coffee pots stored at the utensil shelving unit. CDI - Utensils removed to dish pit and w/r/s. Leave inverted for proper air drying. No escalation of points due to notable improvement from previous inspection. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored small cutting boards in use. Resurface or replace. -0- |
|
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 surfaces under flat top grill and stove top with some dried food debris accumulation. Increase cleaning frequency and maintain clean. -0- |