|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision- Handwash sinks must be supplied with hand drying device. Observed hand towel dispenser to be empty. CDI by adding hand towels. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling- All TCS food items must be cooled in accordance with NC Food Code rules. Cooled from 135F to 70F within 2 hours and then to 45F within 4 additional hours (6 hours total). Observed vegetable mix in sauce stored in walk-in cooler (prepared day before) 58F. Food was observed to be in thick layer (6" or more). CDI by voluntary discard by PIC. Advised PIC on correct cooling procedures and parameters. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Cold hold all TCS food items in storage at 45F or below. Observed cooked chicken being shredded on prep sink at 70F. CDI by adding ice to chicken. Advised PIC to limit prep time and amount of food held off of temperature control during prep. Observed sliced tomatoes in flip top prep cooler stored > 45F. CDI by moving tomatoes to walk-in cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Frozen ready to eat food items must be date marked when food item is removed from the freezer and held in refrigeration. Date mark items stored in this manner with date prepapred, date frozen, and then date removed from freezer. Observed frozen RTE food item with only a prepared date. CDI by adding date removed from freezer. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Consumer advisory must meet NC Food Code requirements. Disclosure and reminder must be included on menu or menu items may be marked with an astersik referencing a foot note reminder. Observed foot noted reminder with asterisk but menu items were not marked with asterisk. Observed no consumer advisory on 'to-go' menus. VR visit required to verify compliance. REHS will return within 10 days to verify. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Facilitate cooling process by seperating the food into smaller/thinner portions. Observed vegetable mix in thick layer, cooling in walk-in cooler from day prior to inspection. CDI by voluntary discard by PIC. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- Utensils must not be stored in container of water unless the water is maintained at a temperture of 135F. Observed ice cream scoop stored in container of room temperature water. CDI by removing, storing on clean surface and changing out scoop with a clean one at least every 4 hours. |