|
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 raw pork bacon stored above ready-to-eat turkey bacon in the WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed dish machine dispensing at 0ppm chlorine sanitizer at start of inspection, during active dish washing. -CDI- Sanitizer container was empty. PIC replaced sanitizer with new container and EHS observed dish machine dispense at 100ppm chlorine sanitizer.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed all TCS foods in cold drawer cooler in kitchen above 41F (butternut squash, kale, arugula, spring mix, couscous, cooked pasta, cut melon). PIC stated they are aware of the problem, and the refrigeration technician has not been able to make permanent repairs to cooler. PIC stated food has been held on 4-hour TPHC in the cooler for months. PIC stated recently, with colder weather, the cold drawers have been maintaining proper cold holding temperatures, so TPHC has not been used. PIC stated all foods were placed in the cooler at 7am this morning from the WIC. -CDI- PIC placed all foods on temporary 4-hour TPHC with proper time stamps on printed time log. -Facility must repair or replace cooler. -3 day verification visit required-
-Observed all TCS foods in front coffee lowboy cooler above 41F (heavy cream, whole milk, half and half, reduced fat milk, coconut milk, almond milk, oat milk, cut watermelon, kale, caesar dressing, truffle aioli, ranch). Observed ambient temperature of cooler at 41F. -PIC voluntarily discarded the foods listed above. Facility may use ice baths or 4-hour TPHC to hold foods in coffeebar area, until cooler is repaired and holding at or below 41F. -Repair cooler.
-3 day verification visit required-
REPEAT
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
-Observed no asterisk next to “eggs cooked your way” or “salmon” on the menu which can be cooked/served raw or undercooked. -CDI- During inspection, menu was corrected. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed wet stacking among some dishes stored as clean. Ensure dishes are fully air dried prior to stacking. |