|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed sanitizer bucket stored in hand sink.
CDI - bucket was removed from the sink. |
|
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.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed raw ground beef stored above steak inside the prep unit and inside the WIC.
CDI - Storage order was rearranged. |
|
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
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed raw steak, raw chicken and diced tomatoes held above 41F inside RIC on make-line.
CDI - Items were moved to the WIC for rapid cooling.
Improvement observed. |
|
32
|
2
|
Variance obtained for specialized processing methods |
No |
Yes
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf
For more information on how to request a variance please visit: http://meck.co/FoodSafety
Observed establishment does produce their own bologna. The process is raw meats placed in ROP and held raw in ROP for 24 hours. After 24 hours the bologna is placed in sous vide. The establishment does have a in-house HACCP plan and EHS has submitted to Senior EHS for review and approval. EHS review and VR required in 10 days.
Establishment has been working through plan to be approved but have not received approval letter from senior EHS.
Establishment must cease the production of bologna until approval letter has been received. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed handles of scoops in direct contact with TCS foods in RIC Drawers.
CDI - Handles were removed. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of dishes stacked wet. CDI - dishes were separated or move to 3 comp sink to w/r/s again.
REPEAT. |