|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed employee handwashing sink reach 80F. PIC increased hot water flow and reached 100F. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 two containers raw chicken stored above two containers raw beef in RIC next to MTO grill area in front of chicken. CDI-PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut pineapple, whole peppers, peeled onions, and cut dragonfruit in metal containers without lids or wrappings in produce WIC. PIC added plastic wrap coverings. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container of raw chicken that was overfilled in prep top and one container of cut cabbage sitting out without temperature control near cookline at 58F. PIC stated cabbage was going to be cooked shortly. CDI-PIC moved raw chicken and cut cabbage into WIC to cool down. Ensure foods used during prep are not subject to extended amounts of time at room temperature.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed cooked broccoli, chicken & broccoli, white rice, fried rice, and sesame chicken without times listed for TPHC or times that had been smeared/illegible. CDI-PIC added times for all items. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 raw tuna mix and pre-cooked crabs legs in sushi bar and sushi lowboy slowly cooling in units. CDI-PIC moved items to WIC to cool back down. EHS spoke with PIC about storing less crab sticks per container due to crab remaining out of unit when sushi rolls are being made. REPEAT.
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 . |