|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed handsink behind bar (serving coffee) with items stored inside. -CDI- PIC removed items to make handsink accessible.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink behind bar (serving coffee). -CDI- PIC provided paper towels. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed tomato stored in prep unit with visible blue/white growth. -CDI- PIC voluntarily discarded the tomato. |
|
15
|
0
|
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 -Observed raw chicken and raw lamb stored above shrimp and cooked crab meat in the tall reach-in cooler. -CDI- Storage order was corrected.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked mushrooms, raw shrimp, and cooked crab meat above 41F in tall reach-in cooler. All other TCS food in tall RIC was at or below 41F. PIC stated the mushrooms, shrimp, and crab meat were originally stored in the under-grill cold drawers this morning, yet the cold drawers have not been cold holding properly recently, so the food was moved to the tall RIC after realizing the cooler was malfunctioning again. PIC stated the cold drawers underneath flat top grill have not been cold holding below 41F recently, and they are waiting on cooler parts for repair. -Do not store TCS foods in the under-grill drawers until the cooler is fully repaired and properly maintaining food at or below 41F. -PIC stated the food was moved to the tall RIC less than one hour ago, therefore PIC placed mushrooms, crab meat, and shrimp on ice in tall RIC for rapid cooling. By end of inspection, EHS observed shrimp, mushrooms, and crab meat cooling at sufficient rates to reach 41F. -Contact EHS when cooler is repaired- 3 day verification visit required-
REPEAT
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed sliced ham (6/7) and cooked carrots (6/7) held past their 7-day timeframe. -CDI- PIC voluntarily discarded the carrots. PIC stated the date mark on the ham was incorrect and it was actually prepared yesterday, 6/16. PIC corrected date mark.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
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 pork sausage, held on 4-hour TPHC, missing a time stamp for when it was removed from temperature control. -CDI- PIC verified when sausages were originally placed on TPHC (cooking completion) and properly added time stamp. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed ROP salmon thawing within the ROP bag environment. -CDI- PIC cut hole in ROP bag of salmon. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bags stored among bags of onions. -CDI- PIC relocated onion bags. |