|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 stored above ready-to-eat brussel sprouts in the reach-in-freezer. -CDI- PIC corrected storage order and moved the raw shrimp to the bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed grilled chicken at 158F for a final cook. Chicken must reach an internal temperature of 165F for a final cook. -CDI- Chicken was not removed from the grill and food employee continued cooking the chicken to reach 165F. |
|
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 tinga empanadas, beef empanadas, and raw swipe fish in prep lowboy above 41F (see temperature chart). All other TCS items in the unit were observed at or below 41F. Ambient temperature of unit was observed at 40F. PIC stated all items were stored in unit overnight, and PIC checked food temperatures at 11am and stated empanadas and swipe were all at 41F. Observed cooked rice in prep lowboy 2 above 41F. All other TCS items in unit were at or below 41F. -CDI- PIC voluntarily discarded the tinga and beef empanadas and cooked rice. Because swipe has been above 41F for less than 4 hours, PIC moved swipe to RIF for rapid cooling. By 2:40pm, EHS observed raw swipe at 38F (within the 4 hour cooling timeframe). EHS and PIC discussed utilizing the WIC or RIF for cooling, not the prep units. -REPEAT-
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 cooked chicken wings without a date mark in the under-grill drawer. -CDI- PIC voluntarily discarded the chicken wings.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed floor paint peeling. Floor will need resealing either of paint or other sealant that allows for no absorption and is easily cleanable. -REPEAT- No point escalation due to great improvement noted since last inspection. Facility began painting walls and flooring to re-seal. PIC stated facility is set to have flooring resealed in next couple weeks. |