|
15
|
3
|
Food separated & protected |
No |
Yes
|
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. Observed raw chicken stored over raw beef and raw pork chorizo in 2 door reach in cooler. Observed raw steak stored behind raw shrimp, and raw chicken stored behind raw beef in cold holding drawers under grill. PIC changed storage to reflect proper storage order by cook temperature in 2 door reach in cooler and switched raw meats where raw steak and raw chicken are in the front of the drawer to not contaminate raw proteins by reaching over raw shrimp and raw beef. REPEAT Due to repeat non compliance a risk control plan will be implemented. Facility required to complete risk control plan by 3 day VR. EHS will review risk control plan with PIC on 6/13/24.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer bottle with concentration above 200ppm. CDI-PIC diluted sanitizer to 100ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 raw beef, raw chorizo, raw chicken wings, pico de gallo, raw shell eggs, and crumbled queso above 41F, see temperature chart. CDI- PIC placed all items in freezer or on ice to bring temperature down to 41F or below. REPEAT *A Risk Control Plan will be implemented if there is no improvement of cold holding*
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 |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser with no label and sanitizer label barely legible CDI-PIC labeled bottles. REPEAT |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed buildup of dead insects in AC unit. Clean. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between side of prep unit and the wall. CDI-PIC placed knife in 3 compartment sink to be W/R/S. REPEAT |