|
15
|
1.50
|
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 raw beef and raw steak in commercial packaging touching in the bottom of RIC and raw shrimp and raw chicken in separate containers stored on top of one other in the same RIC, per PIC facility received a delivery early that morning and rushed to put away raw meats. CDI-PIC corrected storage order and separated all foods for potential cross contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 several TCS items cooling in lowboys and RI units with covered containers when the facility is permitted to cool all foods in dedicated RI coolers that are subject to less opening in closing to allow for proper cooling. CDI-PIC moved all items to coolers uncovered to rapidly cool.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees were smart watches while working in the kitchen and preparing food. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility not have quat test stripes for 3 compartment sink. CDI-PIC called Cintas and strips were delivered during inspection.
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf. Observed food employee washing multi-use coffee mugs and plastic cups in one compartment sink near the wait bar. CDI-mugs and plastic cups were taken back to 3 compartment sink to go through the proper wash, rinse, and sanitize procedure for manual warewashing. |