|
15
|
1.50
|
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 Chicken stored above raw shrimp in 2 door standing RIF.
*Observed - Raw ROP’d Salmon Stored with Commercially packaged Hushpuppies in Flip Top Unit.
*Observed - Raw Bacon Stored above RTE products in back 2 Door standing RIF.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed -Potato Salad, Raw Salmon double ziplock bagged and sliced American Cheese above 41F in Flip Top Unit. *CDI - PIC removed extra bag to allow Salmon to cool below 41 and maintain temperature more efficiently. PIC placed Sliced American into RIF to rapidly cool below 41F. PIC voluntarily discarded Potato Salad.
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- *Observed - No label to indicate when food Mac N Cheese was placed on TPHC. PIC stated item was prepared at 11:30AM. Item temped at 141F in HH Steam Well. *CDI - PIC labeled item with initial start time of 11:30AM to be discarded after 4 hours. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - ROP’d Salmon thawed and in cold holding while still in it’s Reduced Oxygen Packaged (ROP) environment. EHS educated PIC and staff of how to properly thaw ROP’d Fish products.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Raw Chicken Wings, Raw Whiting and Raw Pork Chops thawing at ambient temperature. EHS educated staff on proper thawing methods. *CDI - Raw whiting and Raw Chicken Wings were placed under running cold water to properly thaw. The Raw Pork Chops were placed into refrigeration. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
*REPEAT* 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Various single-service items in boxes stored directly on the floor. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No test strips available to properly test sanitizer concentrations.
A verification visit will be conducted within 10 days to verify establishment is in possession of test strips to accurately measure sanitizer concentrations. |