|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a squeegee stored inside the handsink in the dish room.
CDI: PIC removed squeegee from handsink. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a case of unwashed jalapenos and a bag of unwashed bell peppers stored above multiple pans of pico de gallo, salsa, and shredduce, inside the WIC.
Ensure all unwashed produce is stored below any RTE foods to prevent contamination.
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 |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a pan of cut toms and a pan of roasted corn cold holding above 41F in the cold-holding well. PIC stated these were moved from the WIC less than 4 hours prior. All other TCS food items cold holding in the cold-holding well were temping at proper temps.
CDI: PIC moved both pans into the reach-in freezer to rapidly cool down.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since great improvement has been made for cold holding since previous inspection.
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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed pan of cut toms and a pan of roasted corn stored inside the cold holding well. PIC stated these were both prepared yesterday.
CDI: PIC created date labels for both TCS food items.
Observed three pans of cabbage slaw that bore no date, stored inside the WIC. PIC stated these were prepared this morning
CDI: PIC created date labels for cabbage slaw.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled spray bottle stored at the prep table. PIC stated this was bleach water.
CDI: PIC labeled spray bottle as "bleach" for easy identification. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf
Observed three ROP'd bags of cooked rice stored inside the hotbox. PIC provided SOP from the franchise that states they shall label the side of the pan which includes product name, time cooked, shelf life (4 hours), use-by time, and the employee's name. All three bags of ROP'd bags were missing this label, to which PIC stated they cooked the rice at 8:30AM this morning, then the ROP'd cooked rice were all placed inside the hotbox. Permit clearly states that the facility does not have any specialized processes and shall obtain prior approval from MCHD. Facility does not have a HACCP plan or variance for ROP any food items.
CDI: PIC voluntarily discarded ROP'd rice. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed large pan of raw marinated steak and four pans of pico de gallo cooling inside the WIC unable to meet the cooling rate. Both TCS food items were tightly wrapped in seran wrap.
CDI: PIC uncovered all pans to allow cold air flow, since still within the 4 hour cooling window.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |