|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above ready to eat sauces in WIC. EHS advised PIC to reorder storage to preclude chances of contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine maintaining a concentration of about 25ppm chlorine during inspection. PIC called maintenance during inspection. Facility will utilize three compartment sink to sanitize dishes until machine is serviced. 72 hour VR required.
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 |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed spicy crab sushi mix and spicy tuna sushi mix in sushi prep unit that had been cooling for about 3 hours and 45 minutes holding at 43F during inspection. No change in temperature had occurred ten minutes after. CDI - PIC changed cooling method and both items had met 41F or below at the 4 hour mark.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked noodles, cooked tofu, cooked mushrooms, and various other TCS foods throughout the facility that did not bare any date labels indicating the date of opening or preparation. PIC stated all items had been prepped on or before 8/11. CDI - PIC labeled all items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed chlorine sanitizer solution being stored in a generic surface cleaner spray bottle with “sanitizer” hand written over the original label. CDI - PIC discarded contents and bottle. |
|
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 Observed multiple TCS food items such as cooked chicken, cooked wontons, cooked crab Rangoon, spicy crab sushi mix, and spicy tuna sushi mix being cooled in prep units or reach in units while in tightly covered containers. CDI - PIC unwrapped containers and moved them to either the WIC or WIF. All items achieved proper cooling rates.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hotel pan of cornstarch being stored uncovered next to a hand sink. EHS struggled to wash hands without contaminating container. CDI - PIC covered and moved to safer location. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed multiple single use soy sauce containers being reused to store house made sauces during inspection. PIC stated that they are washed after being emptied of soy sauce and then reused once before being discarded. EHS recommended against this practice. |