|
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 meatballs in steam well at 124 -141 F, product was reheated within the last hour. CDI, product reheated to 165 F by the PIC.
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
|
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 multiple food items in the flip top unit above 41 F and some items at 50 F. Observed several items over stacked above the pan chill lines. PIC advised there was a delivery this morning within the last 4 hours. PIC and EHS reviewed video and determined that the delivery driver pulled a cart of food out of the walk in refrigerator and the items sat out for 15 minutes at ambient room temperature. The items on the cart were the same items in the flip top unit. EHS determined that between the delivery driver, over-stacking of food items, and the time it takes the staff to unload the food at room temperature to the flip top unit the cause of the out of temperature food was a combination of events. CDI, items moved to the walk in shallow pans at the items cooled to 41 F within the 4 hours since delivery. Points not taken today because after reviewing the line check logs for the establishment and the staff had not completed the process yet, but normally would have done so when EHS began checking temperatures. It’s the process to discard out of temperature foods at this time.
Going forward, staff will need to ensure the food items are at 41 F before storing in the flip top units. This will ensure the food is in compliance before serving to customers. Secondly, the front flip top units are turned off overnight and are turned on in the morning awhile before food storage occurs in the units, EHS recommends keeping the unit on at night and the lids closed to reduce any chance the units are contributing to cold holding issues.
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 . |
|
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 wall shelving starting to rust in the back kitchen area and the cabinet shelf under the front handwashing sink with rust. Observed plastic bin for bottle beverages cracked and damaged. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed restroom faucets starting to corrode. Replace the faucets. |
|
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 ceiling vents above the front line counter at wall with a minor amount of dust and also the vents above the walk in refrigerators with dust. |