|
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 - Observed and insert container of rice to be overfilled in the middle opentop refrigerator with the top layer of rice at 44-46F. Bottom layer below the fill line observed to be at 41F. PIC stated it had been in the unit since approx. 11am. No other items in the opentop were out of temperature. REPEAT.
- Observed an insert container of raw shrimp in the refrigerated drawers across from the oven to be at a temperature of 52-55F. PIC stated it had been in the unit since 11am and that shrimp and grits is one of the more popular brunch dishes so they are often in and out of the drawer. No other TCS items in the refrigerated drawers or lowboy portion of the unit. REPEAT.
- Observed an insert container of pickled onions to be in the opentop across from the flattop grill at a temperature of 45F. Item was in the front most spot of the opentop and directly across from the broiler at the cookline causing it to be the hottest part of the kitchen. Other items in the opentop observed at 41F or below due to not being directly in front of the broiler. REPEAT.
- Observed an insert containers of cooked potatoes to be in the refrigerated drawers across from the flattop grill at a temperature of 53-59F. PIC stated that it is a popular item and that drawer is often opened and closed throughout service. Drawer is also directly across from the broiler on the cookline. REPEAT.
CDI - All items above were 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no written procedures on site at the time of the inspection for the items in the hotbox or steamtable that were held on time and time stamped 11am-3pm.
CDI - EHS filled out TPHC written procedures with the PIC at the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 - Observed an insert container of raw catfish filets to be cooling at a rate of 0.0 degrees/min in the refrigerated drawers adjacent to the fryers, which is a unit not designed nor approved for rapid cooling. PIC stated that it was prepared at approx. 1:30pm. REPEAT.
CDI - PIC relocated to the WIC and placed the container on ice to rapidly cool.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed the wiping cloth buckets at the salad and dessert stations to be stored directly on the floor at the time of the inspection.
CDI - PIC relocated both containers to lower prep shelves. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed an insert container used to store in use utensils in the cookline steamtable to be at a temperature of 114F. |
|
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 multiple stacks of metal insert containers and bowls to be wet nested on the clean dish rack. |