|
15
|
1.50
|
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 EHS observed raw beef/chicken kabobs being stored over RTE soups in 2-door RI unit. EHS provided education; no contamination observed. CDI - PIC re-arranged storage order. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
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 tomato sauce on hot stove that was turned off on prep table. PIC stated tomato sauce was cooked at 11am and left to cool before moving it to reach in cooler to finish cooling. EHS observed tomato sauce above 70F (see temp chart) at 2:45pm. EHS explained proper cooling parameters during inspection. PIC stated facility had a lunch rush and tomato sauce was never moved in time to cooler. CDI - Due to missing cooling window, tomato sauce was discarded. (0)
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 . |
|
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) EHS observed hummus and lentil soup stored beyond 7 days. EHS observed tomato/eggplant mix, cooked rice, cooked green beans, and gyro meat stored in make unit without proper dates. PIC stated cooked rice and tomato/eggplant were prepared yesterday; PIC stated they made items personally at close and forgot to label items. CDI - PIC voluntarily discarded lentil soup, hummus, rice, and tomato/eggplant mix. PIC was allowed to date items prepared today that could be verified from prep list. REPEAT. (3)
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed two containers of chemicals in spray bottles not properly labeled. CDI - PIC labeled bottles. (0) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 cooked pasta cooling in make unit reach in. PIC stated pasta was cooked an hour prior to inspection. EHS observed no change in temperature during inspection (see temp chart). EHS observed tomato sauce cooling from being prepared at 11am. EHS observed sauce still above 70F (see temp chart). EHS provided education on cooling methods and explained cooling parameters. PIC voluntarily discarded tomato sauce due to missing cooling parameters, PIC placed cooked pasta into smaller containers and placed into freezer to quickly cool.EHS observed pasta at 41F prior to end of inspection. REPEAT.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed WIC currently turned off to accommodate for electrical repairs being conducted on roof of facility. EHS explained due to hazards and to protect equipment from damage, PIC has turned off WIC. PIC stated this unit has been off for the past ten days. PIC stated the length of repairs is unknown. EHS stated that the WIC is a required piece of equipment to provide adequate capacity for cold holding/cooling. PIC stated that more information will be gathered in the next few days and relayed back to EHS. PIC stated that facility is operating on a somewhat limited menu, EHS and PIC reviewed items on the menu; especially items that are cook/cooled. PIC stated only three items are being cooked/cooled (pasta, soup, and sauce). PIC stated that majority of menu items are cooked from scratch per order. PIC stated facility has eliminated most bulk ordering and only order what is needed. Currently, facility is operating out of a make unit, two single-door freezers, one two-door reach in cooler, and low-boy 2 door cooler. EHS will return in ten days to compliance with capacity. (0.5) |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed numerous in use containers of sauce/oils without proper labels. EHS observed bottles throughout kitchen and near expo station without any labeling. REPEAT. (2) |
|
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 non-food contact surfaces of make unit and reach in freezer soiled with food debris and residue. EHS advised to increase cleaning frequency to avoid accumulation. (0) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed numerous personal items including cologne, sunglasses, employee food, and other items co-mingled with items for service or store on/above food contact surfaces. EHS advised to designate area for the orderly storage of personal items. (0.5) REPEAT. |