|
15
|
1.50
|
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 EHS observed raw shrimp stored over Costa Rican sauce in make table reach in compartment. CDI - PIC rearranged storage order; no contamination observed. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed pans stored as clean soiled with food residue and debris, EHS observed pans stacked on top of each other with sticker residue present on exterior of pans. CDI - PIC removed pans to dish machine to be wash, rinsed, and sanitized. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked rice in hot box under 135F, PIC stated rice was prepared less than an hour before inspection began. CDI - PIC reheated rice to 165F. (0)
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed two spray bottles with chemicals inside without proper labeling. CDI - PIC labeled bottles. (0) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed fruit cups cooling in WIC from being portioned into bowls for service. EHS observed cut fruit such as cantaloupe and honey dew cooling covered with plastic wrap. EHS observed fruit cups also cooling in front lowboy unit. PIC stated this is the same fruit cooling in WIC and is being used for service. EHS observed inadequate cooling rates after twenty minutes (see temp chart). CDI - PIC unwrapped all fruit to quickly cool and removed fruit cups from front lowboy unit and placed in WIC to quickly cool. (0.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
49
|
0.50
|
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. EHS observed interior and exterior surfaces of make units soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0.5) REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed back flow prevention device installed at can wash. EHS observed hose installed on faucet with nozzle attached. EHS observed this hose under pressure. EHS observed no approved vacuum breaker for this hose. EHS provided education. CDI - PIC removed nozzle from hose and turned off water. (0) |