|
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 food debris underneath and behind the deli slicer blade. CDI - Item was taken apart to be recleaned. Repeat. No escalation in points due to improvement. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC stated that prime rib is par cooked and then fully cooked to order if a customer requests it. CDI - PIC stated that they will discontinue non-continuous cooking. Rime rib may be dipped in Au Jus sauce prior to service. 10-day verification for procedures. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter next to the grill at 74 degrees. Observed unsalted whipped butter at 63 degrees by the server station. CDI - Items were voluntarily discarded. No points taken due to butter being used within four hours. |
|
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 ROP salmon filets in intact packages. CDI - Items were cut open. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with no hair restraint. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed half-cut avocados with stickers still attached in the prep cooler. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained cutting boards with deep cuts on the prep line.
4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed melted handles of two spatulas. Items were voluntarily discarded. Observed rusting shelves inside of Refrigerator #3. |