|
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 one (1) carton of raw shell eggs stored above salsa in prep unit. Observed two (2) packages of bacon (one open, one sealed) in standing RIC.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bag of relatively clean, unopened commercial guacamole stored in open bin of washed tomatoes. CDI - PIC and EHS reorganized storage. EHS placed guacamole bag on bottom shelf of prep unit. EHS provided Spanish and English reach in storage order charts.
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 |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple, customer self service condiments at outdoor MFU line, including four (4) TCS sauces (cooked pineapple sauce, tomato salsa, garlic cilantro sauce (garlic in oil) and crema based sauce.) Observed one (1) bin of salsa in prep unit at a temperature of 48F. Per conversation with employee, prep unit had been unplugged during transit and salsa was cooling down. CDI - PIC voluntarily disposed of TCS sauces. Salsa was observed cooling during course of inspection.
Note: EHS provided English and Spanish TPHC charts to be used at PIC discretion. TCS foods (raw or cooked animal foods, cheeses and dairy, or any food containing bean sprouts, melon, tomato, leafy greens, or garlic mixed with oil) require time or temperature controls.
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) large portions of TCS foods (salsa bin in prep unit and commercial hot dog pack in RIC) without date marks (prepared and opened on 02/26 and 02/27, respectively) Per conversation with PIC, all other non date mark exempt TCS foods in prep top were to be used within one shift. CDI - EHS affixed date labels to larger TCS foods.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Briefly observed serving windows and MFU rear door open at start of inspection. CDI - PIC closed door and put insect screens in place at windows over course of inspection. Keep windows and doors closed or protected when not serving customers or entering.leaving MFU. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) spoon handle stored in corn in prep top contact food. CDI - EHS removed spoon without making barehand contact. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (to go boxes, fry boxes) at prep top with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed standing reach in freezer with no ANSI or NSF or equivalent labeling. EHS and PIC discussed proper equipment certification. |