|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Employee drink observed on cutting board. Do not store employee drinks where food is prepared. 0 pts. |
|
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 Pan of raw shrimp stored behind ready-to-eat foods in pizza cooler top. Store the raw animal foods in the front so they can’t potentially drip onto ready-to-eat foods. CDI - PIC moved raw shrimp pan to the front. 0 pts.
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 |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Around 10 pans stored on clean utensils shelf still had food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans moved to 3-compartment sink to be re-washed. // 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine only reached 148F on EHS thermometer. PIC contacted EcoLab and they stated they will be at establishment to service the dish machine within the next hour. VR - Verification required by tomorrow that dish machine is repaired.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 Pan of lettuce and pan of arugula stored on line out of temperature control at 70F. Cooked onions in tabletop cooler measured 55F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded pans of lettuce, arugula and onions. 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 . |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Cilantro in sandwich cooler top on line still had zip tie label around it. Wash fruits and vegetables before use. Remove stickers and ties/labels during wash process. REPEAT |