|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed box of unwashed kale and mushrooms stored over RTE foods in WIC. CDI - PIC rearranged storage order, no contamination observed. (1.5) REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed container of sausage gravy actively cooling in WIC. EHS observed prep time at 7:49am. EHS observed gravy at 80F at 11:30am. PIC stated temperatures have not been checked during the cooling process. EHS observed container of gravy covered with lid. CDI - PIC voluntarily discarded gravy due to missing initial two hour cooling window. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed diced ham, chorizo, pico, and pesto sauce above 41F in make unit. EHS observed container of sausage links in WIC above 41F. EHS observed container of sliced ham in make unit RI above 41F. PIC stated temperatures on make line were verified this morning around 7:30am. PIC stated no issues observed. No temperatures have been checked since this time. PIC stated sliced ham was just brought from the WIC 30 minutes prior to placing in the reach in. PIC stated sausages in WIC come in pre-cooked. Sausages thawed and then placed into containers for storage to reheat for immediate service. CDI - Sliced ham was removed from container and placed on sheet pans to quickly cool. EHS observed temperature at 41F prior to end of inspection. All other TCS items above 41F were voluntarily discarded by PIC. REPEAT. (3) **2nd full point deduction.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed sausage gravy and chicken broth cooling at inadequate rates during inspection. EHS observed gravy cooling with tight fitting lid. EHS observed chicken broth cooling without lid in small container at beginning of inspection. At some point during the inspection, a lid was placed on chicken broth. CDI - PIC removed lid from broth and placed in WIF to quickly cool. Gravy was voluntarily discarded by PIC due to missing initial 2 hour cooling window. REPEAT. (1)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use bucket of wiping cloths and sanitizer at low concentration. EHS observed concentration at 100ppm. CDI- PIC instructed staff to change buckets. REPEAT (1) |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. EHS observed in use avocados in make line reach in compartment with stickers present on exterior of avocados. EHS advised avocados shall be washed prior to use and stickers removed. CDI - PIC removed avocados to be washed prior to returning to the make line. (0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of clean pans still wet. EHS advised to stagger containers prior to storage to allow for adequate drying. REPEAT. (0.5) |
|
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. EHS observed food residue and debris accumulating throughout inside of make units on kitchen line. EHS advised to increase cleaning frequency to avoid accumulation. (0) |