|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by trash can several times throughout inspection. CDI - PIC moved to allow for accessible handwashing. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several grilled chicken fillets hot holding below 135F. CDI - PIC voluntarily discarded chicken.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all items in grill low boys and beading stations could holding above 41. Ambient temperature of grill low boy is 55F. Ambient temperature of breading station is 51F. All items voluntarily discarded. Due to the lack of cold holding equipment for main production, establishment is voluntarily closing. PIC reached out to maintenance who will be on sight to repair units today. PIC stated establishment has purchased a brand new breading making station. PIC shall reach out to EHS when units are fixed and cold holding 41F and below. Establishment shall not open until units are cold holding 41F and below. EHS will arrive back on sight within 3 days to verify unit is cold holding TCS foods 41F and below.
EHS spoke with district manager and stated establishemt shall not use ice baths, TPHC, or any other means of cold holding to operate. Establishemt shall only operate when both peaces of equipment are functioning properly and repaired.
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 . |
|
49
|
0
|
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. Observed cook line equipment and shelving throughout in need of cleaning with food build up. Increase cleaning frequency. |