|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed a tray of raw fish placed on top of hand sink. CDI - Instructed employee to remove tray.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed food handler use kitchen hand sink to fill plastic container with water for food prep. CDI - Food handler instructed to discontinue. Hand sinks are designated areas for hand washing only. -1- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw beef stored on top of container of beans and container raw chicken stored on top of container of risotto in the reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected by PIC to prevent cross contamination in these areas. Copy of storage order in Spanish translation found posted on door of reach-in unit; EHS reviewed storage order procedures with food handlers present. -3-
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 |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods stacked over the brim in the prep top temping > 41 F. Refer to temperature observation chart. Per discussion with PIC, foods had been placed into the unit moments prior to inspection. CDI - Products transferred to nearby reach-in freezer to cool down. -1.5-
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed these TCS foods prepared yesterday without date labels: Diced and sliced tomatoes, portioned cooked pastas, boiled potatoes, cooked octopus and mung bean sprouts. CDI - Discussion with PIC on date marking requirement. Allowed foods to be properly date labeled.
REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed two different date labels read as 4/30 and 5/3 on squeeze bottle containing crema, no thaw date on container of beans and no date label for cooked lamb. CDI - EHS educated food employees on thaw/pull dates and correct date marking for disposition. Allowed items to be properly date labeled/thaw pull dates added and cooked lamb voluntarily discarded. -1.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.
https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 several unlabeled squeeze bottles inside prep top and prep reach-in unit. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal food bowls and plastic containers wet nested at shelving unit above 3-comp sink. CDI - Utensils separated to allow air drying process. -0- |