ROCKY EXPRESS

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 hand washing sink did not have paper towels. Hand washing sinks must be equipped with paper towels. CDI - PIC placed roll on dispenser. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw bacon and container of used raw fish breading were stored on top shelf in walk-in cooler above ready-to-eat foods. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Boneless chicken (109-114F), gravy (133-135F), and hot dogs on roller grill (100-110F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Hot dogs discarded. Chicken and gravy reheated to above 165F. 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 .

3-501.18 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) Pizza sauce was missing prep date label in small sandwich cooler. Chicken in small sandwich cooler had prep date on pan of 7-24 and had not yet been discarded. Green beans in walk-in cooler were missing prep date label. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Chicken discarded. Employee placed prep dates on pizza sauce and green beans. 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 .

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 bacon cooling in the prep cooler top. CDI- moved to WIC placed in shallow pan for rapid cooling. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed hot dog rollers were not in use, but have been elevated on bun warmer equipment. Elevated rollers are making sneeze shields too high to be in compliance. Recommend moving rollers back to table top or extending the shield to properly cover the food.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked containers on the drying rack.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items stored on the floor.