|
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 insert containers of raw mahi and raw coconut shrimp stored on the top shelf of the cookline lowboy across from the fryers, directly above fully cooked and ready to eat chicken strips. PIC was under the impression the chicken strips were raw and stated that they usually do not get in fully cooked chicken strips and that’s why it was stored below the raw fish. REPEAT.
CDI - Chicken strips relocated to above the raw fish.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed condiment squirt bottles of garlic crema and poblano crema stored in the cookline opentop refrigerator across from the fryers at temperatures of 60F and 49F respectively. PIC stated that it is made fresh daily and usually discarded at the end of the day but is kept in the top portions of the opentop where the bottle extends past the refrigeration level of the unit. EHS advised the PIC that they should consider switching to TPHC for the condiment bottles that contain dairy, keep the bottles in the lowboy refrigerators, or get smaller condiment bottles that stay below the refrigeration level of the unit.
CDI - PIC voluntarily discarded condiment bottles.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Observed 4 insert containers of pico cooling at a rate of 0.0 degrees/min in the WIC. The containers of pico were observed stacked on top of one another and with their lids on, not allowing for proper air flow around the product to facilitate adequate cooling. REPEAT.
CDI - PIC unstacked all insert containers, removed their lids and added ice to the product.
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 |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous flying insects throughout the back kitchen/dishwasher area. |