|
15
|
3
|
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
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 ground shrimp being stored above whole muscle in tact beef in lowboy 2 during inspection. Observed raw repackaged waygu beef being stored above RTE foods in RIF.
CDI - PIC corrected storage order.
Repeat. 3 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 various TCS food items holding above 41F during inspection. See temperature chart.
CDI - Raw meats uncovered and allowed to cool down. House made hot sauce voluntarily discarded.
0 pts.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed dented can being stored in conjunction with unadulterated cans during inspection.
CDI - Can voluntarily discarded.
0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed a multitude of employee belongings being stored above and in conjunction with customer foods, utensils, and service items. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, utensils, and service items.
0.5 pts. |