|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed a deli container of raw egg whites that was stored above pan of cooked chicken feet and containers of pre-cooked shumai, stored inside the RIC.
CDI: Storage order was corrected to prevent contamination.
Observed a large mixing bowl of raw ground beef filling stored above multiple containers of RTE sauces, stored inside the WIC.
CDI: Food employee corrected storage order to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed multiple TCS food items prepared a couple days prior (no longer in the cooling process) stored in cold holding units throughout the facility without covers/lids.
Ensure food items are kept covered in cold holding units when no longer in the cooling process, to prevent contamination. |
|
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
Observed bowl of fried tempura shrimp cold holding above 41F, stored inside the lowboy of make table 1. Date label showed it was prepared yesterday. Food employees stated they had not taken out the bowl of fried tempura shrimp from the cold holding unit today.
CDI: PIC voluntarily discarded the fried tempura shrimp.
Observed a couple pieces of the marinated duck (hanging on hooks) cold holding above 41F, while others were temping at proper temps, stored inside the WIC.
CDI: PIC voluntarily discarded the marinated ducks temping above 41F as they had missed the cooling window.
Observed top portion of a pan of egg noodles cold holding above 41F, stored inside make table 3. Egg noodles were filled above the fill line of the pan.
CDI: Food employee transferred top portion of the egg noodles into a separate pan and placed inside the RIF to rapidly cool down.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed cambro of chili oil (house w/TCS) that bore no date label, stored inside RIC 3. PIC stated this is from the same batch as the large cambro stored inside the WIC, which was date-marked with prep date of 1/29.
CDI: PIC voluntarily discarded both cambros of chili oil, since they had surpassed the 7-day window.
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 deli containers of cooked beef belly that were date-marked with thaw date of 2/02, stored inside make table 3 and RIC 1. Food employees stated they cooked this beef belly last week.
CDI: EHS went over date-marking rules again with employees and PIC and food employee create second date sticker for the prep date.
Observed a plate of steamed turnip cakes that were date-marked with a prep date of 1/29, stored inside RIC 2.
CDI: PIC voluntarily discarded turnip cakes, since they had surpassed the 7-day window.
Observed a large bustub full of cooked chicken feet that had ice atop the food item, date-marked with a thaw date of 2/4, stored inside the WIC. Food employee stated that this is another cooked food item that they freeze then thaw before serving, as needed.
CDI: Food employee created date sticker for the date of prep as well so that the cooked chicken feet are not being held/served past the 7-day window.
REPEAT VIOLATION.
*Note: Facility has been out of compliance for date-marking for the previous three consecutive inspections (1/09/25, 5/02/25, and 10/09/25). EHS will make return visit tomorrow to implement a Risk Control Plan so that facility will gain long-term compliance.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed a pan of fried shrimp and a pan of fried sliced chicken held on TPHC at the make line without time stamps. Food employee stated that they fried both of these items at 11:00AM.
CDI: Food employee created time stamps from 11-3 for both pans. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed a 2-door lowboy cooler stored at the make line out of order. No food storage inside the unit was observed.
PIC stated that there is a work order in to have this unit repaired, and that the technician was on-site two days ago. |