|
18
|
0
|
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 chicken pulled from the grill for a customer order while maintaining an internal temperature of 157F. Observed cooked bacon wrapped around stuffed jalapeños that appeared undercooked. PIC could not confirm if bacon achieves 145F during the initial cook.
CDI - Chicken placed back on grill. Final cook temperature observed at 170F. PIC provided bacon wrapped jalapenos SOP and stated item is cooked at 350F for 18 minutes. PIC shall confirm that bacon achieves 145F during initial cook or apply for non-continuous cooking prior to next inspection.
0 pts. |
|
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.
Observed chicken tinga holding at 76F with 5 minutes left in the first cooling window during inspection.
CDI - Chicken broken into smaller pans and placed back in blast chiller. Chicken observed at 67F at 1:00.
1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hotel pan of queso holding below 135F during inspection. See temperature chart.
CDI - PIC reheated to over 165F during inspection.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT
Observed various foods in top portion of fajita unit holding above 41F during inspection. See temperature chart.
CDI - All foods in unit for less than four hours moved to WIC to cool. All other items voluntarily discarded. Facility opting to utilize TPHC for items in tops of main line units. TPHC forms filled out during inspection.
1.5 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 REPEAT
Observed cooked chicken, shredded lettuce, and diced tomatoes cooling while in deep pans during inspection. All items were cooling sluggishly.
CDI - All items broken into smaller pans, and/or placed into blast chiller or WIF to hasten cooling. REHS observed all cooling speeds hasten during inspection.
1 pt. Risk Control Plan to be discussed if no improvement by next inspection.
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 . |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. REPEAT
Observed a multitude of avocados being cut while still baring produce sticker during inspection.
CDI - PIC intervened. Avocados properly washed.
0.5 pts. |
|
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 various cracked or chipped floor tiles, and low grout lines all throughout kitchen during inspection. Repair or replacement necessary.
0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed various employee belongings being stored above or in conjunction with customer foods or prep areas during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or prep areas.
0 pts. |