|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw scallops to be stored on the top shelf of the cookline lowboy, directly above opened containers of RTE sauces. REPEAT.
CDI - Raw scallops moved to lower shelf where they cannot contaminate the RTE sauces.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a plastic container of boiled broccoli at a temperature of 49F in the cookline opentop refrigerator. Plastic container was observed placed directly on top of other containers, leaving it out of the refrigeration level of the opentop. Cookline employee stated that they had cooked it at approximately 9:30am.
CDI - PIC relocated to lowboy portion and observed at 41F at the end of the inspection.
- Observed a bowl of wontons filled with cooked chicken to be at a temperature of 45-47F in the small salad opentop refrigerator. Bowl was observed on the small flat surface on the right side of the opentop, leaving the entire bowl outside of the refrigeration level. PIC stated it was stored there overnight.
CDI - PIC voluntarily discarded.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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) - Observed an insert container of cooked popcorn chicken to not have a date mark of any kind in the glass 2 door RIC. Employees stated it was from the day prior.
- Observed an insert container of cooked noodles to not have a date mark of any kind in the cookline lowboy refrigerator. Cookline employee stated that it was from the night prior. REPEAT.
CDI - PIC date marked 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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a knife at the cookline to be stored in an uncleanable crevice between the cookline opentop and the wall, subjecting the knife to potential contamination.
CDI - Knife removed and placed at the 3 compartment sink to be W/R/S.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the ice scoop used for the small ice bin at the drink station to be stored with its handle in direct contact with the ice inside.
CDI - Scoop removed and stored with its handle not contacting the ice inside.
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 a pair of tongs used for the lettuce in the small salad opentop to be stored with its handle in direct contact with the food inside.
CDI - Tongs removed and stored with their handle not contacting the food inside. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the dry storage racks throughout the kitchen and the racks/plastic shelf coverings in the WIC to have accumulations of food debris/grime. |