|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a container of raw salmon to be stored in the bottom refrigerated drawer at the cookline below containers of raw beef and raw pork. Raw salmon was stored correctly behind the chicken in the refrigerated drawer but EHS advised the PIC that if they are going to keep raw pork and raw beef in the top drawer the raw salmon cannot be stored below.
CDI - PIC rearranged storage order. Raw salmon moved to the top drawer behind the raw beef and raw beef was moved to the bottom drawer behind the raw chicken.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of sliced tomatoes to be overfilled at the cookline opentop refrigerator with the top layers being at temperatures of 44-47F. Bottom layers were observed at 39F. EHS provided education on fill lines on the containers and to not overfill with leftovers from a previous container. REPEAT. Large improvements in cold holding from previous inspection, points not escalated.
CDI - Top layer of tomatoes removed and placed into their own container in the WIC to rapidly cool.
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
|
1.50
|
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 2 containers of cut potatoes to be provided with a date mark of 8/18. Upon questioning it was discovered that the potatoes were cooked the day before and cut this morning, which is why they were dated for today. EHS advised the PIC and prep employees that the date marks for heat treated vegetables should be for their cook date and not the date they cut/prepare them into insert containers. REPEAT.
CDI - Date marks corrected to 8/17.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a knife stored in an uncleanable crevice at the cookline opentop. |