|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed handsink at dish pit out of paper towels during inspeciton.
CDI - Paper towels provided.
0 pts. |
|
15
|
0
|
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
Observed raw steak being stored above cooked, RTE steak in prep WIC during inspection.
CDI - PIC corrected order.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed shredded cheese and cut lettuce miss cooling window during inspection. Observed salsa pitchers in server lowboy and large batch of prepped salsa in prep WIC almost miss cooling window during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Items that missed window voluntarily discarded. Large batch of salsa voluntarily discarded. Salsa pitchers in server lowboy moved to blast chiller to rapidly cool.
1.5 pts.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 various items throughout kitchen holding above 41F during inspection. See temperature chart. PIC verified items bad been in units for less than four hours, and that all temperatures were compliant when checked at 10:30am.
CDI - Ice packs placed on all out of temperature items to rapidly cool back down to 41F.
0 pts.
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
|
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
Observed cut lettuce and shredded cheese cooling in meat WIC while in deep, covered plastic containers during inspection. Both items had missed cooling window. Observed large batch of salsa cooling in deep, covered plastic container in prep WIC. Salsa was about to miss cooling window. Observed salsa pitchers cooling in server lowboy during inspection. Salsa was about to miss cooling window.
CDI - Salsa pitchers moved to blast chiller to complete cooling process in time. All other items voluntarily discarded.
Repeat. 1 pt.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a multitude of flies and fruit flies in kitchen during inspection. More thorough or frequent pest control necessary.
1 pt. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed various avocados being cut while still baring produce sticker during inspection. Ensure all produce is properly washed before use.
0 pts. |