|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed high-temp dish machine not reaching a minimum surface temp on temperature disks after running 4 cycles; highest temperature reached on temperature disk was 152 degrees F.
PIC stated that their engineer is coming by later today to check the machine. Establishment must wash, rinse and sanitize utensils in the upstairs dish machine or in the 3-compartment sink until it is repaired.
REPEAT VIOLATION.
VERIFICATION REQUIRED within 3 days to make sure the facility is in compliance.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed soiled tomato slicer/dicer with food debris stored in the clean dish rack.
CDI: PIC removed equipment to properly wash, rinse, and sanitize in the dish room.
Observed the blade of the slicer used to slice meat soiled with food debris. Increase cleaning frequency.
REPEAT VIOLATION.
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 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P
Observed par-cooked beef on a speed rack in the facility without logs. Establishment has an procedure for non-continuous cooking, but was not logging cooling temperatures. Observed par-cooked beef not labeled as par-cooked.
CDI: PIC educated on requirements and instructed that any raw animal food that is non-continuously cooked must be put on logs.
REPEAT VIOLATION. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed a sauce made with unsalted butter hot holding in hotbox below 135 degrees F.
CDI: PIC reheated the sauce on the stovetop to above 135 degrees F.
REPEAT VIOLATION.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed reduced oxygen packaged tuna completely thawed under refrigeration still in it's original packaging without oxygen flow.
CDI: PIC made open slits in all packages to allow oxygen flow. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed live insect crawling in the floor of the banquet kitchen. PIC stated that the facility has a pest control company that maintains the pest every week. EHS advised to let pest control company know of insect issue.
Note: Points not escalated since EHS observed only one insect during time of inspection.
REPEAT VIOLATION. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf
Observed apples at self-service area not wrapped. Wrap apples to prevent potential consumer contamination.
CDI: PIC removed apples from self-service area.
REPEAT VIOLATION. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple metal pans stacked wet and stored in the clean dish rack.
CDI: PIC separated pans to allow for proper air-drying. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed litter around the dumpster area. Keep dumpster area clean. |