|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at prep kitchen handsink during inspection.
CDI - Employee provided.
0 pts. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P REPEAT
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. REPEAT
Observed various raw proteins in under grill drawer units being stored above and/or behind RTE foods and/or raw proteins with lower final cook temperatures.
CDI - PIC corrected storage order.
3 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 mac and cheese sauce cooling since 10/22/26 holding above 41F during inspection. Observed vegetables blanched on 10/22/26 holding above 41F. Observed cooked mushroom mixture cooling from hot in blast chiller holding above 70F at the end of the two hour cooling window. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Mac and cheese sauce and blanched vegetables voluntarily discarded. Mushroom mixture reheated to over 165F within ten minutes to restart cooling process.
1.5 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 REPEAT.
Observed various TCS foods throughout kitchen holding above 41F during inspection. See temperature chart.
CDI - All out of temperature foods voluntarily discarded. Maintenance on site to assess dairy cooler. Maintenance stated unit had been in defrost mode from 8:00am - 10:00am, causing the foods to go above temperature. Defrost cycle repaired during inspection.
3 pts.
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
|
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 REPEAT
Observed a multitude of foods cooling from both ambient and hot while in deep, covered plastic containers. Various items paced into cooling while stacked three to four pans high. Observed blast chiller set to “holding” instead of “cooling” while cooling a multitude of foods. Observed various foods sitting outside of temperature control after preparation, delaying the cooling process significantly.
CDI - Foods that missed the cooling windows voluntarily discarded. One item reheated, see violation 20 for details. Blast chiller changed to “cooling” mode, and foods that had completed cooling process were removed to allow for more items to be placed in unit. Cooling methods for items cooling in WICs ammended to allow for rapid cooling. REHS directed employees to place all foods sitting outside after preparation into WICs so that they may begin cooling.
1 pt.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed a multitude of hotel pans stacked together while wet while being stored as clean . Ensure all equipment is properly dried before stacking.
0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. REPEAT
Observed low grout lines throughout entire kitchen during inspection. Repair necessary.
1 pt. |