CURRY GATE UNIVERSITY

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 multiple employee beverages stored on or above Food contact services CDI.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans and some slicers with food debris and or sticker residue still on the outside. Improvement from the last inspection demonstrated therefor points not escalated. CDI removed to rewash. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed a few pans in the top of the prep unit not cold holding below 41°. Sea temperature chart CDI remove cool. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed date marking program in use however multiple pans of foods cooled yesterday still have no date mark. CDI date marked and procedure changed to date mark the day it is cooked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. observed trash on the ground outside of dumpster.

6-303.11 Provide required lighting intensity. observed one walk-in cooler to have insufficient lighting. Add more.Lighting.

2-301.15 Only wash hands in handwashing sink. -PF observed food employee wash hands in prep sink. CDIEHS add Food employee wash hands in hand sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food, employee washing, soiled cloth and storing piece of plumbing pipe in separate hand washing sinks. CDI removed. And coached Food employee.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce, stored over ready to eat packaged products in walk-in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dish machine sanitizing between 10 and 50 ppm chlorine. CDI sodium hyperchloride container near empty replaced with full container and recalibrated. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 large six or 8 inch hotel pans almost full on ice bath in kitchen. Temperatures range from 160s to 180s no stirring observed no utensils for stirring observed. EHS had PIC change procedure the 4, 6 inch hotel pans or each halfed and all eight pans were placed in walk-in cooler. Check in blast chiller already cooled below 70° was removed to walk-in cooler and large quantity of chicken and rice cooling in the 160s was placed in the glass chiller and later temped at a better than 40 degrees fall. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containerized, flute, food stored on floor, walk-in cool. PIC removed from floor.

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 some heavy debris, accumulation, and sticker residue on the outside of mini utensils.