|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a deep metal container of rice covered with plastic wrap cooling in walk in cooler from the previous night. Rice measured 49F. Also observed a deep metal container of mushrooms from a can covered with plastic wrap cooling in prep reach in cooler from previous night. Mushrooms measured 44F. CDI: PIC voluntarily discarded both items. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed online menu with full consumer advisory, however items offered undercooked/ cooked to order are missing asterisk indicating that is the food item offered undercooked/ cooked to order. CDI: Online menu was edited during inspection and asterisk were added to all items offered undercooked/ cooked to order. |
|
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 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 . Observed a deep metal container of rice covered with plastic wrap cooling in walk in cooler from the previous night. Rice measured 49F. Also observed a deep metal container of mushrooms from a can covered with plastic wrap cooling in prep reach in cooler from previous night. Mushrooms measured 44F. CDI: PIC voluntarily discarded both items. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a small bowl being used as a scoop stored in a container of onions in prep flip top cooler and a scoop being held in a large container of dry beans in storage room in which handle of scoop was buried in beans. CDI: PIC removed small bowl from onions and repositioned scoop in beans so that handle was above the food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of metal containers being stored wet nested on clean storage shelf above 3 compartment sink. CDI: Containers were unstacked to allow for air drying. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machine not operating properly. PIC stated a service request was submitted and a technician arrived on-site during inspection. Facility is using multi-use utensils, however establishment only has 60 seats and can effectively W/R/S utensils in 3 compartment sink until dish machine is repaired. |