|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed unwashed produce being stored above RTE foods. EHS advised to rearrange storage order or wash produce prior to storing above RTE. CDI - PIC rearranged storage order. No contamination observed. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed two spray bottles above can wash area unlabeled. EHS advised to label all working containers of chemicals so that they can be easily identified. CDI - PIC labeled spray bottles. (0) |
|
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 EHS observed pomedora sauce and steak and chicken skewers cooling in WIC. EHS observed pomedora sauce uncovered on speed rack and cooling in medium sized pan. EHS observed no active stirring during cooling process and observed an inadequate cooling rate (see temp chart). EHS observed steak and chicken kabobs cooling in WIC covered tightly with plastic wrap and lids. EHS observed no temperature change during inspection. CDI - EHS instructed PIC to stir pomedora sauce actively to ensure adequate cooling and to remove the plastic wrap and lid to the kabobs to facilitate sufficient air flow for cooling. REPEAT. (1)
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple stacks of pans stored cleans stacked wet. EHS advised to stagger dished to allow for adequate air drying. PIC stated education has been provided to staff on this matter and EHS observed a prep table being used to air dry. CDI - PIC staggered all pans to allow for air drying prior to stacking. REPEAT. (0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. EHS observed facility using wooden cutting boards for charcuterie’s. EHS observed some cutting boards beginning to chip and observed some unsealed due to wear and tear. EHS advised that the cutting boards shall be maintained in good repair, free of chips, and sealed to prevent absorbency. CDI - PIC removed cutting boards from service. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. EHS observed speakers stored on food contact surfaces of equipment on make line. EHS advised to remove speakers, and store in an approved area away from potential contaminations and labeled. (0) |