|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of roasted red peppers to be stored on the racks in the dry storage room with a heavy dent along the side seam of the can.
CDI - PIC voluntarily discarded. |
|
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 a sheet pan of crab cakes containing raw crab meat to be stored on the speed rack in the WIC directly above a sheet pan of fully cooked pork ribs.
CDI - PIC rearranged speed rack so that the fully cooked pork ribs are above the raw crab cakes.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed the mechanical dishwasher reach a maximum of 153F after multiple cycles. Facilities booster appeared to be not functioning properly as the final rinse would only reach 105-109F with the wash temperature being around 151-153F. Booster light was on stating “check high limit”. PIC contacted repair company at the time of the inspection. Facility is to temporarily conduct the wash and rinse cycles in the mechanical dishwasher and then use the 3 compartment sink to conduct the sanitizer step until the repair is made and the dishwasher is marinating temperatures of 160F+. 3 day VR to observe repair or continued compliance on temporary solution.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large container of whole turkey breasts and a small insert container of cooked mushrooms to be sitting out of temperature control on the prep table adjacent the WIC at temperatures of 51-57F. PIC stated that the turkey was taken out of the WIC approx 30 mins earlier to be carved but due to him being the only employee in the kitchen this morning he didn’t have a chance to by the time the EHS arrived. EHS observed the items to be out for an additional 15-20 mins without being worked with. REPEAT.
CDI - PIC relocated the turkey to the WIF to rapidly cool and the mushrooms were voluntarily discarded.
- Observed a package of smoke salmon to be stored in the cookline lowboy refrigerator at a temperature of 49F. PIC stated having the package out approx 15-20 mins prior to the EHS arrival for some orders before placing it back into the lowboy but stated that it may have been out for longer than he intended.
CDI - PIC relocated to RIF to rapidly cool and was observed at 35F 25 mins later.
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
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 2 employees in the kitchen to not be wearing bear guards while conducting food prep. |