|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries stored above RTE food items in reach in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo hot holding at 121F. CDI - Items rapidly reheated for HH. - 0 -
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items inside of walk in cooler reading 42-47F. Observed containers of farro and quinoa stored in prep top above 41F. Observed cups of ranch stored at room temp. CDI - Any items that were prepped less than 4 hours ago were moved into the walk in freezer. Any items over 41F that had been out over 4 hours were voluntarily discarded. Ambient temp of walk in cooler read 42F, 43F, and 47F in various places. Call was put in to cooler repair. EHS will return tomorrow to verify cooler has been repaired. - 1.5 -
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
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 seared Wagyu carpaccio without date marks. CDI - Dates were marked. - 0 -
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler not working. Cooler reading 42F, 43F, and 47F in various places. EHS will return tomorrow to verify facility has repaired walk in cooler. - 0.5 - |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several dry wiping cloths visibly soiled stored on counter tops throughout facility.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on the floor in the kitchen area. Maintain items off of the floor. - 0 - |