|
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 cooked to a final internal temperature of 163F. -CDI- Chicken continued cooking to a final temperature of 171F. |
|
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 multiple items holding below 135F in hot holding cabinet (pulled chicken, chicken wings, queso, brisket, and rice. -CDI- PIC voluntarily discarded the rice. PIC reheated all other items to 165F.
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
-Observed lime sour cream at 65F in flip top in plastic squeeze bottle. Label stated sour cream was prepped 30 minutes ago, then was immediately placed in flip top after prep. All other TCS foods in unit were at or below 41F.
Observed whipped unsalted butter held at room temperature.
-CDI- PIC moved lime sour cream to WIC for rapid cooling. PIC stated facility will now ensure lime sour cream is properly cooled down to 41F using either blast chiller or WIC, prior to moving to flip top for cold holding. Facility may also add lime sour cream to TPHC food list.
PIC stated whipped butter will be added to TPHC food list to be held for 4 hours.
-No point escalation due to great improvement since last inspection in cold holding.-
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. -Observed bananas stored in storage room, under exposed pipes and lines. -CDI- PIC covered food with lid to prevent contamination.
3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed uncovered broccoli on sheet tray in WIC, stored underneath box of food. -Protect exposed food from contamination by covering food that is not actively cooling. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed gasket torn on hot holding cabinet. Ensure gaskets are in good condition to properly seal hot holding door.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed cutting board with deep grooves and discoloration. Replace cutting boards with deep grooves. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup along walls and ceiling in room containing smokers. Increase frequency of cleaning. |