|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed limes and other produce stored directly above cooked carnitas and other cooked items on storage shelf second from the right upon entering WIC. PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked pork, cooked beef, cooked chicken, sliced ham, and sliced American cheese above 41F in lowboy unit of right side prep top, the first three items were being held without temperature control next to steam well. PIC stated these items were brought out to be reheated and hot held. Salsa RIC slightly overfilled and first three rows of salsa were above 41F. EHS spoke with PIC about storing a few less rows of salsa to allow for better air circulation, PIC emptied out lowboy of prep top. CDI-PIC voluntarily discarded out of temperature items. VR within 3 days to check status of lowboy unit.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed rice with discard time to 2 pm that had not been discarded after 3 pm, EHS did not observe any use of rice for customer orders. CDI-PIC voluntarily discarded rice. Ensure that all foods with a discarded time are thrown away right when time expires. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed two quat spray bottles above 400 ppm and one bottle of bleach that bleached out test strip that were not diluted with water prior to being placed into bottles, stored next to 3 compartment sink. CDI-PIC diluted bottles to get 200 ppm. EHS spoke with PIC about using dispensing system from 3 compartment sink as it dispenses out at 200 ppm and is automatically diluted. PIC stated bleach bottle is for floor and quat bottles are for tables around restaurant. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dish machine with gritty build up around corners and top walls inside dishmachine. Ensure dishmachine is cleaned daily to avoid build up inside of dishwashing machine. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in shared employee bathroom without a lid. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed two mattresses stored behind dumpsters in dumpster enclosure. EHS spoke with PIC about contacting property manager to request pickup of mattresses to prevent potential pest harborage. |