|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety -Observed non-continuous cooking of salmon. PIC stated salmon is seared on both sides at the start of lunch service for 3 minutes each side, intended to be fully used up during lunch service. PIC stated customers may order the salmon partially raw (medium, rare, etc.). -CDI- PIC fully cooked the salmon during inspection. PIC stated facility will hold par-cooked salmon on 4-hour TPHC. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed whipped goat cheese holding above 41F in salad prep top. All other items in unit were properly cold holding below 41F. Observed goat cheese stored on right-side of prep top, as the only TCS food on the right side. -CDI- PIC voluntarily discarded the whipped goat cheese. Going forward, PIC will store whipped goat cheese, and all other TCS foods, on left side of prep unit. EHS observed left side of prep unit properly cold holding TCS foods below 41F.
-Observed prepared pizzas in tall reach-in cooler above 41F. Observed ambient temperature of cooler at 55F. All other foods in cooler were non-TCS. -PIC stated pizzas were prepared and placed in the cooler less than one hour ago. PIC moved pizzas to WIC for rapid cooling and will not store TCS foods in the cooler until it is repaired. By end of inspection, EHS observed pizzas cooling at sufficient rates to reach 41F within 4 hours. -Repair cooler. 3 day verification visit required-
REPEAT
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 . |
|
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 buildup of food residue/debris in interior of tall reach-in freezer. Increase frequency of cleaning to prevent buildup. |