|
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 Raw salmon stored on shelf above RTE foods in walk-in cooler. Raw salmon also stored on shelf above non-raw foods in sushi cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several metal bowls, strainers and metal pans stored as clean but still had food residue on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Items washed in dish machine.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Some TCS RTE in sushi coolers were missing prep date labels. TCS RTE foods must be labeled with prep date, and must be used or discarded within 7 days. CDI - PIC placed prep date labels on items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Breaded chicken is held on prep table during dinner due to volume of orders each day for dinner. PIC states he wants to use TPHC since it is used so quickly. CDI - PIC sent blank TPHC form and he filled it out during inspection. Start time also placed on pan of chicken. 0 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Stacks of pans and bowls stored as clean were stacked while still wet. Allow utensils to air dry before nesting. 0 pts. |