|
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 Pan of raw beef squid stored directly on top of container of tofu in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. // 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. Raw chicken stored on shelf above raw beef in walk-in cooler. Do not store raw chicken above raw beef or other raw animal foods that have a lower final cook temperature. CDI - PIC moved raw chicken to bottom shelf. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 15-20 bowls of noodles in bottom of sandwich cooler measured 41-51F. PIC stated they began cooling after cooking at 11AM. Use walk-in cooler or freezer to cool TCS foods after cooking or preparation. CDI - PIC educated on requirement. Noodles all measured below 41F by end of inspection. 0 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door is being propped open due to hood ventilation system not working. Maintain all doors to outside closed. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Hood system is not functioning over cooking equipment. Technician was already on site repairing ventilation system at beginning of inspection. Technician stated it should be repaired in the next 2 hours and establishment closes at 2:30PM until 5PM. Establishment must not re-open if the hood system is still not functioning by 5PM. |