|
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 raw shrimp above RTE wok sauce in the WIC. -CDI- EHS and PIC discussed proper storage order, and the storage order was rearranged.
No contamination observed
Ensure proper storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed beef in the PT at 51F PIC stated that it was just prepared (Seasoned and Sauced) 15 minutes prior. -CDI- Moved to the WIF to rapidly cool.
Observed water chestnut in the PT at 55F. PIC stated that the water chestnut can was opened 1 hour and 30 minutes prior. -CDI- Moved to the WIF to rapidly cool.
Observed pork dumpling in the lowboy cooler at 64F PIC stated that they were cooked 1 hour prior. -CDI- Moved to the WIF to Rapidly cool.
All foods were cooling at proper rates.
Ensure that foods in cold holding units are maintained at 41F and below.
Ensure proper cooling of prepped and cooled foods in WIF and WIC in shallow uncovered pans.
Failure to be in compliance for cold holding on future inspection may lead to a risk control plan.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
EHS observed the whole wok station properly labeled. EHS observed several bottles underneath the cook line and below the wok station with no labeling present. Ensure that all working food containers are properly labeled to identify contents. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop handle in contact with food in the rice container. -CDI- Scoop handle moved.
Ensure that scoop handles are not in direct contact with food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed cardboard being used as liner/dividers in several locations throughout the establishment. Ensure that cardboard is not used as a non-food contact surfaces as it is not smooth and easily cleanable. Ensure that all non-food contact surfaces are smooth and easily cleanable. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed buildup of food debris and residue present on the lower portion of the cookline as well as on the speed rack external portion where TPHC foods were present.
Ensure that all non-food contact surfaces are cleaned and maintained as clean. |
|
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 of WIF and WIC in need of cleaning. Ensure that floors are cleaned and maintained as clean. |