|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of raw chorizo stored above pan of RTE Papusa mix in prep cooler. CDI - EHS rotated RTE food and raw animal food to prevent potential contamination. EHS provided PIC with reach in cooler storage guides in English and Spanish.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (2) relatively clean condiment bottles (ketchup and mustard) in contact with washed produce (radishes and cut peppers, respectively) in prep unit. CDI - EHS rotated ketchup to available separate storage. REPEAT.
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) bag of unopened coleslaw mix (along with unwashed avocado bag and box of unopened tortilla packages) stored on cart outside of MFU. Observed three (3) TCS food portions (Papusa mix, sour cream, raw chicken) in prep units above 41F. Upon observation, prep unit ambient temperatures were below 41F. Per conversation with PIC, coleslaw and other non TCS ingredients had been purchase approximately 30 minutes prior for storage on MFU and food items above 41F in cold holding had been left on table prior to EHS arrival. CDI - EHS observed corrective cooling of TCS foods in prep units.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed two (2) portions of RTE food (salsa verde to go cups and pupusa mix) lacking date mark labels. Per PIC, items were prepared yesterday. - CDI - PIC appropriately date marked items with the previous days date (07/16)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.11 After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as cannedBEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. -P EHS observed PIC offer bottled beverage to visiting staff member (non paying customer) during inspection. PIC offered cup of ice utilized to hold canned and bottle beverages cold in cooler. CDI - EHS reviewed ice conditions with PIC; once used as a coolant in direct contact with packaged food, ice can not be used or sold as a food product. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in prep units bins in direct contact with cut tomatoes and peppers with stickers attached. Wash all produce thoroughly to remove stickers and label residue prior to cutting and storage as ready to eat food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two (2) sides of raw beef in reach in freezer stored within grocery bags. Utilize durable food safe packaging (foil, ziplock bags, etc.) to store food. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food soil and grease buildup on fronts of stove and storage doors. Clean as needed to prevent soil accumulation. |