|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a deli slicer stored on a lower prep shelf with food debris and crumbs on the food contact surfaces. PIC stated he has not used the deli slicer in months and does not know when they will use it again. REPEAT.
CDI - PIC placed dish at 3 compartment sink and PIC stated he will move it downstairs into storage.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 3 trays containing approx. 10-15lbs of short rib each to be at temperatures of 45-46F on a speed rack in the WIC. PIC stated having removed the short ribs from its braising process at “around 10am” to then be placed into pans and into the WIC. PIC believed they had already been cooled down and did not state anything was actively cooling at the beginning of the inspection.
CDI - Trays of short ribs removed from WIC and placed into the RIF to rapidly cool. Observed at 37-41F 20mins later.
- Observed a container of pimento cheese stored in the lowboy portion of the salad/seafood opentop refrigerator at a temperature of 57-60F. All other items in the unit were observed at 39F or below. Employee stated having it out to prep before and had just placed it back into the unit to cool down. REPEAT.
CDI - PIC transferred to a sheet pan and relocated to the WIC to rapidly cool.
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 . |
|
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 both of the wiping cloth buckets in the prep area to be testing between 0-50ppm of quaternary ammonia.
CDI - Buckets emptied and refilled with properly concentrated 200ppm solution. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. - The floor at the cookline was observed to have a large crack in it, leading towards the floor drain at the cookline.
- The floor in front of the grill area was observed to have a section of the floor missing, exposing the unsealed concrete below. |