|
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
Observed one (1) bin of raw chorizo stored above ready to eat tortilla in prep unit. CDI - PIC changed storage order; EHS provided storage order guide in Spanish.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) plastic fry basket and one (1) bag of plantains stored in bin of open plantains. Plastic fry basket and mandolin were removed; EHS directed PIC at end of inspection to move bagged plantains.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloved hands to toss chicken into flour bin, mix, and drop chicken into fryer, before slicing plantains to also be fried. CDI - EHS directed PIC to correct employee; after handling soiled equipment, chemicals, or raw food, remove gloves, wash hands, and don new gloves. EHS observed employee wash hands and don new gloves.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 one (1) bag of cooling lettuce, prepared at commissary, with no date mark. All other TCS foods were date marked. CDI - EHS date marked bag off cooling lettuce.
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 |
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 Observed two (2) portions of recently prepared food (lettuce and pico de gallo) cooling on MFU and positioned ineffectively for cooling (pan of pico stacked above separate pan in prep top; bag of lettuce sealed. Observed minimal cooling initially. CDI - PIC moved pico to open plastic bag and rotated it to prep unit to improve cooling.
Note: Per permit conditions, cooling is to be done after prep at the commissary; cooling of prepared TCS foods on MFU is disallowed. Cool TCS food items to 41F or below prior to storing food on MFU.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed approximately six (6) squeeze bottles of condiments (sour cream and mayo in prep top, oil at window shelving) lacking labels. - CDI - PIC labeled all working containers. REPEAT. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed rear door and front window of MFU open throughout inspection; observed approximately nine (9) flies in MFU. Use closed doors/windows and/or insect screens and fans to prevent pest entry. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in red bucket at 0 ppm. CDI - EHS remade bucket using available bleach to concentration of approximately 100 ppm. |