|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed bags of RTE bread loaves and two jars of cleaned/peeled/ready-to-use garlic cloves stored below boxes of unwashed produce (tomatoes, heads of iceberg) in the WIC.
CDI: PIC had food employee correct the storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 a container of raw, house-breaded milanesa chicken that was not hermetically sealed, stored above a package of raw pork feet in the reach-in freezer.
CDI: PIC had food employee correct storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed fried yuca and fried plantains hot holding below 135 degrees F in one of the HH wells.
PIC stated that the cooks will fry the yuca and plantains to the correct temperature, but let it sit on the fryer baskets to drain out all the oil before transferring into metal pans to then be placed in the HH wells.
CDI: PIC had food employee reheat the fried yuca and fried plantains back in the fryer and after 10 minutes, EHS temped both food items to be above 165 degrees F; food employee then placed these food items into the HH well to be served to customers.
EHS advised to utilize multiple layers of wax paper in the metal pans, if fried items turning soggy from sitting in oil were of concern.
Note: ALL other HH food items were above 135 degrees F (see temperature chart).
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 . |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one food employee engaged in food prep inside the kitchen without a head covering.
CDI: PIC gave a hat to the food employee and food employee donned the head covering to prevent contamination. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a scoop handle fully submerged in a large bin of non-TCS food product (dry rice).
CDI: PIC removed the scoop from the food bin and placed into the dish area to be properly washed/rinsed/sanitized.
Observed a deli container submerged in a large bin of non-TCS food product (flour).
CDI: PIC voluntarily discarded the deli container. |
|
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 employee drinks stored throughout a couple shelving units inside the WIC. Observed employee clothing and other possessions stored throughout the shelves where un-opened boxes of single-use supplies are stored.
PIC stated that they do not have designated areas for employee belongings.
EHS advised PIC to utilize wall hooks in the back area of the kitchen (due to limited storage space) so employees can hang their jackets/clothing/bags, and using something like a large plastic bus tub and labeling it with "Employee food and drinks" to prevent possible contamination onto consumer food that is stored in the WIC. |