|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Partially cooked raw duck stored on shelf above Raw hamachi stored on shelf above cheese in salad cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup in ice machine. Clean ice machine more frequently. REPEAT |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
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: www.mecknc.gov/foodsafety Partially cooked duck observed in sandwich cooler bottom. Establishment must have a non-continuous cooking process approved by health department before using non-continuous cooking methods. Raw animal foods may only be par-cooked if the second cooking step achieves the final cook temperature (can’t be served undercooked if it non-continuously cooked, duck must be cooked to at least 165F if par-cooked). CDI - PIC educated on non-continuous cooking and he discarded the duck. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pea stew, hamachi, raw scallops, chick peas, squash puree, burrata, marscapone, and duck measured 43-54F in coolers along the line. PIC states that items possibly warmed up when staff transferred everything from the walk-in cooler at 3PM. 1 cooler is frozen up in the bottom so it is not functioning properly. The other coolers appear to be holding below 41F. CDI - PIC moved items to walk-in cooler to cool below 41F. Establishment will be using TPHC for TCS foods on the line in the future. PIC e-mailed TPHC form and he filled it out during inspection.
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 . |
|
33
|
0.50
|
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 Puréed chick peas were cooling in deep plastic containers with lids on them at 54F in the walk-in cooler. Leave TCS foods loosely covered or uncovered when cooling. Use ice bath if cooling is done in larger containers. CDI - PIC vented containers to continue cooling. // 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Large amount of TCS foods out of temperature along line. Ensure refrigeration is functioning and working to hold all TCS foods below 41F or less. CDI - PIC moved TCS foods above 41F to walk-in cooler to cool to 41F and will then use TPHC on line. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Some spatulas have melted handles. Replace spatulas. // 4-501.11 Maintain equipment in good repair. 1 sandwich cooler was not holding below 41F and was frozen up. Repair cooler. 0 pts. |