|
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 shell eggs stored over RTE dairy in the stand up RIC present adjacent next to the large clean dish rack in the kitchen. Ensure that all raw foods are stored below RTE foods.
No contamination observed during inspection. -CDI- PIC adjusted storage order to reflect proper storage order procedures.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed anchovy’s above 41F on the 3rd prep top of the open kitchen area. Observed several foods above 41F on the prep top adjacent to the wood fired oven. Foods included RTE chicken, RTE pork, tomatoes, provolone, cheddar, and Swiss. Observed chicken salad and tomatoes on grill prep above 41F. PIC stated that all prep units were built up approximately 1-2 hours prior. -CDI- PIC moved all out of temperature foods in WIC to cool down.
-3-DAY VR-
EHS will return to ensure that long term compliance procedures are established for cold holding.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle present in uncooked corn and scoop handle present in flour. Ensure that handles are not in direct contact with foods.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of room temperature water holding in use utensils ensure that if in use utensils are stored in water that water must be 135F or above. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple wet stacked metal containers on the clean dish rack. Ensure that containers are properly air dried prior to being stacked. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the unisex staff restroom. Ensure that there is a lidded trash bin in the restroom. |