|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer with food debris stored as clean. CDI: Slicer disassembled and cleaned during inspection.
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 . |
|
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 creamed corn in walk in freezer cooling at a rate of .267F/min. CDI: Product was stirred more frequently. EHS suggested splitting into multiple pans as the pan was a very deep half pan. Product 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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Romaine cooling at a rate of 0F/min. CDI: Product was split into 2 pans and mixed to allow for more air flow.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Bibb lettuce and cut tomatoes in reach in part of prep cooler above 41F. Air temp of cooler was 41F. Products rapidly cooled in the walk in cooler to 41F. All items in prep top part of cooler holding below 41F. Cooler continued to show it was in defrost and by end of inspection air temp was at 43F. All items have been removed and PIC will unplug cooler over night, and then check it in the morning and call a tech if it does not come down by noon tomorrow. VERIFICATION REQUIRED
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 |
No
|
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 creamed corn cooling in a deep half pan with no stirring. Observed romaine cooling in full size hotel pan while tightly packed in the pan. CDI: Products separated and stirred/ mixed.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler in expo. Observed split gasket on dessert reach in. Observed shelving vertical braces in produce and dry aging walk in coolers severely rusted/with paint chipping. PIC stated that they have a contractor who is coming this week to replace damaged gaskets. REPEAT VIOLATION some items corrected since last inspection.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at fryer station damaged. PIC stated that he ordered new small cutting boards on the last small wares order but it has not yet arrived. |
|
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. Observed microbial build up on shelving brackets and wall in main walk in cooler; and on speed racks throughout coolers. Ensure more frequent cleaning. |