|
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 insert containers of raw burger patty’s stored in the top drawer of the refrigerated grill drawers directly above two packages of RTE roast beef.
CDI - Roast beef relocated to the 2 door lowboy across from the grill drawers.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher to not be dispensing any sanitizer solution at the time of the inspection. EHS observed 0ppm of chlorine. Repair was called in at the time of the inspection. 3 day VR to observe repair.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 squirt bottles of Housemade ranch (containing buttermilk), “horse cream” (containing sour cream), and spicy mayo (containing refrigerate after opening mayo) to be on the prep counter at temperatures of 50-66F. Items were out for an unknown amount of time.
CDI - Voluntarily discarded all squirt bottles.
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
|
0.50
|
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 - Observed insert containers of shredded lettuce, sliced tomatoes, and diced tomatoes to be at temperatures of 44-49F in the opentop refrigerator. Kitchen employee stated that they prepare the items every day and he had placed them directly into the opentop after prep, which is not a designed unit for rapid cooling.
CDI - Items moved to the WIC for rapid 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips on site at the time of the inspection to test for the chlorine sanitizer levels in the dishwasher. PIC ordered test strips at the time of the inspection. 10 day VR to observe compliance. |
|
49
|
0
|
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 the racks in the WIC and the interior base of the chest freezer adjacent the fryers to have accumulations of food debris. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an unopened employee energy drink can to be stored on the top shelf of the cookline 1 door lowboy, directly above containers of food used for consumers. REPEAT.
CDI - Can moved to lower shelf. |