|
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 one (1) bin of raw shell eggs stored above cut and washed ready to eat vegetables (carrots, cabbage, green onion, etc.) stored in RIC. CDI - Raw shell eggs were rotated to bottom of RIC with other raw animal foods. EHS provided reach in cooler storage order chart in Spanish.
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 two (2) TCS food items (marinated chicken in RIC and bagged shrimp in grill drawer (above 41F) Per conversation with PIC, these items had been thawed on MFU. CDI - EHS observed proper cooling of food items in calibrated cold holding equipment.
Note: Cooling of prepared TCS foods is disallowed by MFU permit conditions; thaw TCS food such that it does not rise above 41F and does not require cooling.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) package of unopened raw bacon stored half submerged in bowl of water in clean 3 compartment sink basin. Submerged portion of package was observed at approximately 44F and portion above unmoving water was seen at 31F. CDI - Packaged TCS food was rotated to grill drawer to complete thawing under refrigeration. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) bins of white spices (salt, sugar, msg) at grill line with no labeling. Observed one (1) ziploc bag of cornstarch at spice rack. Observed several (more than five(5)) squeeze bottles of non TCS commercial sauces in prep unit. PIC and EHS discussed proper labeling of working containers. (Demonstrated on grill spices). |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) bucket of properly concentrated QAC sanitizer (200 ppm) stored on floor next to handsink. CDI - EHS placed bucket at handwashing sink area to prevent potential contamintaion. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two (2) TCS food utensils (cabbage tongs in prep top and rice paddle in fried rice cooker) stored with handles contacting food. CDI - EHS lifted clean utensils without making barehand contact with food items and elevated handles above food. |