|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in coolers in downstairs kitchen holding food items above 41F. CDI: PIC performs regular temp checks and at lunch time coolers were holding food at 41F and below. Air temps were also at 41F or below. All TCS items relocated to the walk in cooler in the upstairs kitchen and rapidly cooled to 41F. Owner phoned refrigeration tech during visit and is expecting him by the end of the day.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
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 Observed steak and chicken cooling in reach in cooler in deep containers. CDI: PIC moved product to shallow pan and cooled in the reach in freezer. REPEAT VIOLATION Overall facility is doing much better with cooling and PIC demonstrated to PIC some of the training he has done with staff since the last inspection.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 4oz portion cup being used to scoop seasoning and stored within the seasoning. Use scoop with a handle and store appropriately. REPEAT VIOLATION
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop holder with standing water. CDI: Scoop and holder were washed/rinsed/sanitized. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. observed gasket on left reach in door of prep cooler split and right door of reach in freezer. CDI: Gaskets have been ordered but have not yet arrived. REPEAT VIOLATION Observed reach in cooler air temps above 41F. All food removed. PIC regularly checks air temps of coolers and had done so within the past 4 hours. EHS will make a long term compliance visit to ensure that coolers are repaired. See #22. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some oil build up around mixer in upstairs prep space. Observed some food/sauce on ceiling in upstairs kitchen. REPEAT VIOLATION PIC is planning to close facility for a week in the summer to do minor renovations to include painting this area.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed metal tracking between tiles at the dish machine ceiling are very rusted. REPEAT VIOLATION PIC is planning to close facility for a week in the summer to do minor renovations to include repairing this area. |