|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed food employees personal drink can stored with clean dishes at end of dish pit. CDI- PIC had employee remove item to designated area. *REPEAT* |
|
15
|
3
|
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 raw escolar in direct contact with cooked eel in sushi case. CDI- PIC voluntarily discarded item *REPEAT*
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple food employees fail to discard gloves when soiled by wiping hands off on cloth. CDI- PIC had food employees discard gloves, wash hands before replacing. *REPEAT* |
|
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. Observed TCS food held in flip top at end of cookline temping above 41F. Food in smaller pans are held in larger pans blocking unit airflow. CDI- PIC voluntarily discarded items held in unit overnight, added ice to containers to rapidly cool items prepped on today. *REPEAT*
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
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Observed several pans of pork belly cooling in WIC in densely packed containers tightly wrapped. TCS food prepped on today being held in flip top during active service. CDI- EHS discussed effective cooling methods, PIC removed items from tight wrapping and removed to WIF to rapidly cool, moved TCS foods in flip top to ice bath for rapid cooling.
All other TCS foods noted on cooling log was removed to rapidly cool, or removed for food prep during busy service.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna not removed from ROP packaging. CDI- PIC had employee cut slits in packaging. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet, wiping cloths stored on prep tables during service. *REPEAT* |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment unable to provide chlorine test strips for dish machine. CDI- EHS provided test strips while PIC awaits test kit delivery. |