|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin at the 3 compartment sink in the club lounge to be testing at 0ppm of quaternary ammonia.
CDI - Basin emptied and refilled with 200ppm solution.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed the back up tray of home fries for the buffet in the club lounge hotbox to be at 109-118F. PIC stated they are made daily and discarded at the end of breakfast. PIC was unsure when they were made or how long they were out of temperature for.
CDI - Voluntarily discarded.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed prepared grab & go packages of cut melon/cantaloupe, hummus, chicken salad wraps, baby butter salads, and yogurt to be at temperatures of 45-52F in the patron facing grab & go RIC adjacent the cardinal cafe. Ambient of the RIC observed at 47F. PIC stated that nothing is kept in the RIC overnight and is stocked at approx. 6:30am from backups in a 4 door RIC in the main floor kitchen space. Back ups all observed at 38F or less in the 4 door RIC. All items out of temperature for less than 3 hours. PIC opted to discard the salads and all other items pulled from the RIC and moved to a WIC in the banquet kitchen. Ambient of the RIC never went below 46F while EHS was on site. 3 day VR to observe repair made to the RIC. REPEAT.
*Drastic improvements from previous inspections where long standing history of cold holding violations was at the club lounge buffet. New TPHC procedure properly implemented at club lounge and the violation cited today was an isolated incident in a separate area*
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed multiple employees in the banquet kitchen to be engaged in various food prep tasks with watches on their wrists. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed multiple wiping cloth buckets throughout the banquet kitchen to be testing at 0ppm of quaternary ammonia.
CDI - Buckets emptied and refilled with properly concentrated 250ppm solution. |
|
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 the scoop to the bulk bin of sugar at the pastry area of the banquet kitchen to be stored with the handle fully submerged into the sugar.
CDI - Scoop removed. |
|
45
|
0
|
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 single service lids and cups to be stored with their food contact surfaces face up adjacent the espresso machine at the cardinal cafe, subjecting the cups and lids to potential contamination.
CDI - All cups and lids inverted. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the wall and multiple ceiling tiles/areas of the ceiling at the dishwasher area in the banquet kitchen to have accumulations of mold/grime. |