|
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 eggs (pooled within french toast batter) stored above ready-to-eat foods in WIC. -CDI- Storage order was corrected.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed cheesy grits, fried chicken, and breakfast tots holding below 135F. -CDI- PIC voluntarily discarded the fried chicken and breakfast tots. PIC reheated the cheesy grits to 165F.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed breakfast tots above 41F in the prep top unit. Per PIC, breakfast tots are rolled into balls from the breakfast hash each morning, then immediately placed in the prep unit. All other foods in the prep unit were properly cold holding below 41F. Tots likely rose above 41F during prep/rolling this morning. -CDI- PIC moved tots to RIF for rapid cooling, because tots were rolled approximately one hour ago. By end of inspection, EHS observed tots at 41F. -PIC and EHS discussed cooling tots down in RIF each day after rolling them into balls to ensure they reach 41F prior to placing in prep unit.
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 . |
|
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 multiple containers of dry goods (steak seasoning, cinnamon sugar, grits) without labels. Label all containers with the common name of the food item. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in bucket of sanitizer testing at 0 ppm quat sanitizer. -CDI- PIC corrected concentration and refilled sanitizer bucket to 200ppm quat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed opened employee drink can stored in front coffee lowboy cooler among customer food. Store employee items separately to prevent contamination. |