|
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
Observed containers of raw shrimp shumai fillings stored directly above cambros of bulgogi sauce and pre-cooked noodles.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed multiple TCS food items that are cooked, then frozen, then thawed out before serving, missing date stickers of prep dates. PIC stated keeping two date stickers for these items were confusing some of their staff, so they now just keep the thaw dates for these TCS food items.
CDI: PIC had food employees create date labels for all these food items with prep date to ensure all employees are aware that they understand the date of prep was Day 1 prior to thaw date. EHS explained different date marking systems facility can utilize if date stickers were getting confusing (ie. date logs on paper log, whiteboard, etc).
Observed curry rice soup stored inside lowboy of make table 2 without a prep date. PIC stated this was prepared yesterday.
Observed cooked taro filling stored inside lowboy cooler at the dim sum station without a prep date. PIC stated this was prepared yesterday.
CDI: Date label was added.
REPEAT VIOLATION.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 pan of recently fried tofu that was cooling at a rate of 0.03 deg/min, not meeting the cooling rate; pan was cooling at room temp during EHS's first observation, then employee had moved the pan into the make table to finish cooling.
CDI: PIC had employee move the pan into the WIC to rapidly cool down, and EHS reminded PIC that make tables are built to cold hold and not cool down.
Observed whole, raw seasoned duck cooling inside the WIC on hanging hooks at the bottom of the speedrack, cooling at a rate of 0.05 deg/min, not meeting the cooling rate.
CDI: PIC moved into the WIF to rapidly cool down, as size of ducks were plump and cooling inside the WIC with cold air constantly flowing throughout the hanging ducks were insufficient in meeting the cooling rate of the ducks.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple wet in-use wiping cloths throughout the facility stored directly on cutting boards, on countertops at the make line, on countertops at the prep tables.
Ensure all in-use wiping cloths are stored inside sanitizer buckets. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed plastic hotel pans wet-stacked and stored on the clean dish rack.
CDI: Pans were separated. |