|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wagyu beef, goat cheese and sweet potato purée above 41F in the reach in portion of the middle prep top cooler. Ambient temp was at 57F. Observed hard boiled egg in reach in portion of the salad prep top cooler above 41F. Ambient air temp at 49F. The top of all the prep top coolers are on TPHC. PIC has contacted refrigeration for repair. PIC stated that the middle unit was below 41F this morning, allowed to remove all TCS foods and place in another refrigeration unit or in the walk in cooler. Verification visit required to ensure compliance in 3 days
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry soiled towel on cutting board. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards at the prep top coolers are heavily scratched and scored. Replace or resurface. PIC stated that they are on order.
4-501.11 Maintain equipment in good repair. Observed the middle prep top cooler and salad prep top cooler with ambient air temps above 41F. Repair. |
|
55
|
0.50
|
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 corner guards at threshold near kitchen handsink no longer smooth and easily cleanable.
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 dust build up on ceiling tiles and vents throughout kitchen. Ensure more frequent cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on the ceiling around the intake and exhaust air vents. Clean.
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood are accumulating grease and oils. Clean and maintain. PIC stated that the hood is due for cleaning. |