|
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 cooked chicken and raw steak in under-grill drawer above 41F. Observed cooked ribs in flip top above 41F. PIC stated items were placed in cold holding units within past hour and drawer/flip top was frequently opened during lunch rush. -CDI- PIC placed items in WIC for rapid cooling. By end of inspection, items were at 41F.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf- Observed items on menu (poached eggs, eggs cooked to order) without an asterisk leading to consumer advisory. -VR- Verification required within 10 days to ensure proper consumer advisory on menu. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cooked, sliced pork wrapped tightly in lowboy after being sliced and prepped at 63F. PIC stated pork was cut and sliced at ambient temperature, then placed in lowboy for cooling less than two hours ago. After removed from temperature control (WIC) and being prepped, items should be placed back in WIC for proper cooling to 41F or below before being placed in lowboy. -CDI- PIC placed pork in WIC for rapid cooling.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed cans with large dents stored among cans in dry storage area. -CDI- PIC placed dented cans in separate designated area to be redeemed for credit. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean inside refrigeration units, shelves throughout kitchen, and sides and exteriors of holding/cooking equipment. Clean nonfood contact surfaces more frequently. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floors, walls, and ceilings in hard-to-reach placed (behind fryers, grills, coolers, 3-comp sink) throughout kitchen with visible buildup of grease and food debris. Floors and walls in need of cleaning. Observed ceiling tile above 3-compartment sink with accumulation of dark debris and hole. |