|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temp of fried chicken at 109F. Fried chicken was observed coming out of fryer with several pieces of chicken measuring above 165F, however there were 2 pieces of chicken measuring 109F and 133F. CDI: PIC placed pieces of chicken that were undercooked back into fryer to complete the cooking process. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of corn and a container of broccoli being held under 135F in hot holding cabinet. CDI: PIC voluntarily discarded items. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 containers of cheese being held above 41F in RIC at grill located at buffet, a bag of shredded cheese and a container of cottage cheese being held above 41F in RIC at salad buffet and chocolate and vanilla milk base being held above 41F in ice cream hopper. PIC placed all items from RIC in WIF to rapidly cool and voluntarily discarded milk base. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance with cold holding. REPEAT. Facility has agreed to conduct a risk control plan due to cold holding violations on four consecutive inspections. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pizza being held on TPHC on prep rack without a time marked to indicate when 4 hour period has elapsed. CDI: PIC marked pizza with start time. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 metal pan of spaghetti noodles uncovered cooling in WIF at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC left noodles uncovered and spread out in 2 shallow pans in WIF to rapidly cool. REPEAT |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of cheese in RIF with handle resting on cheese. CDI: PIC removed scoop. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paneling of wall of walk in cooler peeling off and large hole behind panel. PIC stated a service request has been submitted to have panel and hole repaired. |