|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed poached lobster tails that were not cooked to 145F in the walk in cooler. PIC stated that the corporate recipe states to cook product to medium-rare. EHS verified this by looking at the corporate recipe. Facility was following corporate recipe. CDI: Product voluntarily discarded. PIC stated they will now keep raw lobster tails on the line and fully cook them in response to an order. |
|
20
|
1.50
|
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. Observed au jus from 12pm in the walk in still above 70F. CDI: Product was voluntarily discarded. Observed au gratin potatoes cooling at a rate of .26F in walk in freezer. CDI: Products were unstacked and properly cooled.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawer with milk and cream that is in the server area holding products above 41F. CDI: Milk and cream were voluntarily discarded. Cooler was iced up and therefore unplugged to thaw out. REPEAT VIOLATION Previous violation corrected.
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
|
1
|
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 cut romaine cooling in a deep lexan in the reach in. CDI: Product was mixed and moved to the walk in to properly cool. Observed eggs cooling in prep top cooler. CDI: Eggs voluntarily discarded. Observed au just cooling in walk in cooler in a deep half pan. CDI: Product was voluntarily discarded. Observed salmon portions cooling in cooler drawer on the line. CDI: Product moved to the walk in and rapidly cooled. REPEAT VIOLATION
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 . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting mushrooms prior to washing. CDI: Mushrooms washed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed edge of mop sink with cracked and chipped tiles.
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 dust build up on some vents and adjacent ceiling tiles in the kitchen. |