|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shell eggs stored above ready-to-eat sauce in the WIC. Observed raw beef stored above chicken broth in the WIC. -CDI- PIC corrected storage order. -REPEAT-
If EHS observes same violation on next inspection, facility may be placed on Risk Control Plan for storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 unsalted butter held at room temperature next to the stove. -CDI- PIC moved butter to cold holding and will continue to cold hold unsalted butter in the future, unless facility decides to place unsalted butter on TPHC for 4 hours.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed steamed broccoli and green beans held on TPHC for 4 hours start their TPHC time prior to cold holding (observed broccoli and green beans start TPHC at 72F). EHS and PIC discussed how foods must start TPHC either above 135F or below 41F. -CDI- PIC placed steamed broccoli/green beans in lowboy for cooling. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 labeled containers of spices/oils next to the grill. -CDI- PIC labeled items. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of waffle powder stored directly on the floor in dry storage. Observed pieces of crispy tofu stored directly on top of Saran wrapping, which was covering a container of crispy tofu. -CDI- PIC voluntarily discarded the crispy tofu. |