|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE food items in reach in cooler. Observed unwashed produce stored above butter in WIC. CDI - Items were discussed with PIC - Storage order will be rearranged. - 0 -
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a garlic Parmesan sauce holding at 119F in hot holding container. Observed second container of garlic parm sauce reading room temperature 75F. CDI - Items were placed on TPHC for quality purposes. TPHC form was emailed to PIC and filled out. - 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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 cans of butane stored above clean utensils in dry storage. CDI - Items were moved to designated areas. - 0 - |
|
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 reduce oxygen packaged raw, frozen beef and raw, frozen chicken on site for use in restaurant. Facility utilizes ROP and other specialized cooking methods during culinary classes, but these items may not be used for restaurant service. CDI - Items relocated for culinary use. Facility not to utilize ROP items for restaurant service. If facility wants to utilize ROP items for restaurant service, a HACCP plan must be obtained and approved by the Mecklenburg County Health Department, and/or any other required entities. Please email Haccp@mecknc.gov for more info and to submit HACCP. - 1 - |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wiping cloth bucket reading low QUAT sanitizer. CDI - Sanitizer was refilled. Sanitizer at distributing station reading 200 PPM. - 0 - |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 utensils storage container of water reading 102F. Observed a container of water holding scissors reading 40F. Items must be held under continuous running water, held at 135F or above, or in held dry container. CDI - Container was reheated to required temp. Container was emptied and remained dry. - 0.5 - |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Max/min thermometer on site to test dish machine. Facility purchased high temperature max/min thermometer while EHS was on site. - 0.5 - |