|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed box of raw shelled eggs stored above closed containers of soaps and ready to eat foods in left side RIC in the back of the restaurant, storage order correct throughout restaurant. CDI-PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee crack raw shelled eggs and did not discard gloves and wash hands prior to heading back to makeline. CDI-EHS notified PIC and provided education and gloves were discarded and hands washed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed dishwasher that stated the all dishes get dipped into sanitizer before being set to dry when quart sanitizer for establishment calls for 1-2 minutes of contact time. CDI-EHS provided education and utensils were placed back into sanitizer.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed oatmeal drink, chicken soup, and cooked lentils that had not reached 70F within 2 hours (see temp chart). CDI-PIC voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 10 TCS foods cooling in deep, plastic containers in dedicated cooler with cooked pork having a lid as well as multiple items cooling in reach in units towards the back of the restaurant, which is not allowed per permit.. Permit states that facility is only allowed to cool 7 items at a time and in the dedicated cooling reach in. CDI-PIC voluntarily discarded oatmeal drink and chicken soup and placed items into smaller container to increase the rate of cooling. EHS spoke with PIC about obtaining ice wands for soups and oatmeal drink as well as limited the amount of times that are cooling at one time.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic containers wet stacked near 3 compartment sink. PIC separated containers to allow for proper air drying. |