|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed individually portioned bags of mac & cheese and individually portioned cups of coleslaw and ranch in the large opentop refrigerator adjacent the ovens to be at temperatures of 43-47F. All items were observed over stacked in their insert containers with the layers below all observed at <41F. PIC stated they have been in the unit overnight.
- Observed 2 insert containers of individually portioned ranch cups in the opentop refrigerator across from the flattop grill to be at temperatures of 45-48F. PIC stated they have been in the unit overnight. REPEAT.
CDI - Voluntarily discarded.
- Observed insert containers of raw burger patties and raw chicken skewers in the small opentop refrigerator that is adjacent the flattop grill to be at temperatures of 49-52F. PIC stated that the items are not kept in the unit overnight with them being stocked every morning at approx. 10am.
CDI - Cooked immediately to appropriate temperatures.
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 . |
|
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 6 deep insert containers of spring mix cooling at a rate of .067 degrees/min in the WIC. Items are time stamped with prep times and were observed stacked in a way on the WIC shelf that large portions of each pan was obstructed from receiving cold air flow.
CDI - PIC divided up larger pans into smaller pans and rearranged storage of the pans to allow for the product to receive cold air flow. Observed cooling at a rate of .2 degrees/min after corrective actions.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several soiled wiping cloths on the prep counters/cutting boards throughout the cookline. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the handle to the small opentop refrigerator adjacent the grill to be missing at the time of the inspection.
- Observed the left lowboy refrigerator door to the large opentop refrigerator adjacent the oven to be missing its interior panel, exposing the insulation in the door. |
|
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 the gaskets to most of the cookline refrigerators to have an accumulation of food debris/grime built up.
- Observed the interior bases of the refrigerated drawers beneath the grill to have an accumulation buildup of food debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the floor tiles to be missing beneath the cookline fryers and grill stations, exposing the unsealed cement below.
- Observed damaged floor tiles at the dishwashing/can wash area. REPEAT.
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 the handwash sink in the back prep area to be loose/falling off of the wall. |