|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handsink blocked by serving tray and large container of seasoning being stored inside of sink. - CDI - Employee removed items from sink. |
|
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 - REPEAT - Observed plastic bags of raw meats stored in same bus tub as plastic bags of cooked meats in reach-in cooler. - CDI - PIC moved cooked meats to shelving above raw meats.
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 |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed individual containers of salsa verde holding above 41F in glass door reach-in cooler. - CDI - PIC voluntarily discarded salsas stored in this unit.
*NOTE: This unit is not designed for storage of unpackaged food items. ITS issued. Unit must be replaced with a different NSF commercially approved unit designed for storage of unpackaged food items or salsas must be removed from menu. Facility has 30 days to complete this task or permit will be suspended.
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 |
No |
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 various items (rice, salsa, cooked meats, shredded lettuce, sliced tomato, cooked corn, coleslaw, pupusas) requiring date mark labels to be lacking date mark labels. Per PIC, items were prepared the day prior. PIC date marked items appropriately. - VR - Verification required within 10 days to ensure a proper date marking system is in place.
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 . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - REPEAT - Observed raw beef thawing at ambient temperatures in three compartment sink. The only approved thawing methods on the MFU are thawing under refrigeration or during the cooking process. Permit conditions prohibit thawing raw proteins under running water on MFU due to limited sink space. - CDI - PIC moved items to refrigeration units to continue thawing. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed food handling employees lacking hair restraints. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - REPEAT - Observed two sleeves of large single use styrofoam cups and a package of napkins stored directly on the floor. Do not store single use items directly on the floor. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning throughout MFU. Clean and increase cleaning frequency to maintain clean. |