|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over hermetically sealed chubs of deli meat. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Observed chicken breast below 135F in hot well. CDI: Chicken breast rapidly reheated to over 165F. Observed chicken tinga holding below 135F on counter. CDI: Chicken moved to refrigerator for active 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk in cooler at 42F. PIC stated they received their delivery late today after 10 am, and it was a larger order so it took longer to put away. This was occurring during a peak cooling period for items as well based on facility processes. CDI: EHS monitored cooler throughout inspection and most products returned to 41F by end of inspection. Air temp was 40F and continuing to fall. PIC will continue monitor until cooler items and cooler maintain 41F and below.
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 . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados that PIC stated are washed with stickers remaining. Observed washed blueberries stored in original container. CDI: Avocados rewashed after stickers removed. Blueberries rewashed and placed in a clean container. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving where clean containers and pans are stored is rusted. Observed rusted shelf on bottom of prep table to left of prep sink. REPEAT VIOLATION
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 red cutting boards with deeper cuts in them. Replace cutting boards. |
|
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. Observed build up on shelving in dry storage area. |
|
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 some wall damage in hall where dry storage is. Observed some wall damage behind where containers and pans are stored. Observed floor beginning to chip in the kitchen throughout high traffic areas. Observed some areas of the floor in disrepair in front line area. REPEAT VIOLATION PIC stated they have contracted a company to fix the floor as well as the wall areas. They have been out to measure and document the areas for repair. ETA for project completion is unknown at this time. |