|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of sliced tomatoes to be at a temperature of 45F in the opentop refrigerator across from the flattop grill. PIC stated that they were cut today and at 41F when brought up to the line at 11am but due to the launch rush they had the opentop lid opened and they may have risen in temperature from that. PIC could not confirm how long they were out of temperature for.
CDI - PIC voluntarily discarded.
- Observed containers of raw pollock, raw trout, raw shrimp, raw burgers, raw chicken, fruit mix, precooked gyro meat, sliced American, shredded cheddar, blue cheese crumbles, blue cheese dressing, chipotle ranch, buttermilk, and cooked rice to all be at temperatures of 44-47F in the WIC. WIC ambient observed at 45F with the unit going through an active defrost. PIC has temperature logs from 1:30pm with the WIC and all the products in the WIC being at 41F or below at that time but PIC is unsure when the defrost cycle began. EHS observed no change in ambient temperature over the course of an hour with the unit still holding 45F in the warmest parts of the WIC. PIC contacted refrigeration company at the time of the inspection with the company scheduled to come out early tomorrow morning. EHS had PIC utilize the WIF to rapidly cool out of temperature TCS products down to 41F or lower and then relocate them to the front line lowboys, which were observed holding 40F or lower throughout the inspection. TCS product that does not fit in the front counter lowboys such as all the buttermilk jugs and some containers of shredded lettuce were voluntarily discarded. 3 day VR to observe repairs to WIC and observe an ambient of 41F or lower. REPEAT.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 3 chemical spray bottles containing various liquids to be stored below one the ice bin/soda station that is not in use at the front counter and were not labeled as to their contents.
CDI - PIC labeled chemical bottles. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 a metal scoop to be stored in the container of uncooked breaded okra in the lowboy across from the fryers with the handle in direct contact with the the food inside.
CDI - Scoop adjusted so handle is not in contact with food inside. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed stacks of aluminum trays on the back kitchen area dry storage rack and to go bowls at the cookline to be stored with their food contact surfaces face up, allowing for potential contamination.
CDI - All stacks flipped upside down so that the food contact surfaces are face down. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the handle to the opentop refrigerator adjacent the flattop grill to be missing/broken off. REPEAT.
- Observed the gaskets to the lowboy adjacent the flattop grill to be torn/falling off the door.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed shelving at the dry storage area and above the cookline used to store dry goods and single service containers to be lined with uncleanable/absorbent cardboard. REPEAT. |