|
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 bin of raw, marinated chicken stored above packaged unwashed and ready to eat produce in mini RIC cooler. CDI - When placing raw steak bags, EHS and PIC reorganized storage order. EHS provided storage order chart to PIC.
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 three (3) bags of raw steak in bottom of reach in drink cooler at temperatures ranging from 44F to 47F. Ambient temperature and temperature of sealed TCS food in top of cooler was 40F. CDI - PIC rotated food to prep unit to cool rapidly. Per NSF label, store only drinks and unopened food packages in drink cooler. 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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four (4) TCS food containers (bagged diced tomatoes, bagged shredded lettuce, Shawerma G sauce bin, garlic sauce bin with no date marks in prep unit underside. Per conversation with PIC, bins were prepared on day of inspection. CDI - PIC and EHS date marked back up containers of food.
Note: Per conversation with PIC, food in prep top portion is prepared and held only for one shift. Food is date marked at the end of the shift if any is remaining.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed insect screen open at start of inspection. Observed no insect entry. CDI - EHS closed insect screen between customer visits. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) stack of reheated shawarma wraps stored in direct contact with clean linen in metal pan. Other portions held within linen were wrapped in plastic wrap. CDI - EHS removed linen from direct contact with exposed food. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged with minor food prep (plating food, beverage production, etc.) with no hair restraint. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chlorine sanitizer test strips on MFU, but no chlorine bleach or sanitizer available at time of inspection. A verification will occur no later than 03/17/2025. |