|
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 raw shrimp stored over fully cooked chicken inside of the walk-in freezer. CDI - Storage order corrected to prevent cross-contamination. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with the exception of black beans hot holding at 126 F in the steam well. Line cook advised that the beans were placed out 45 minutes prior to the inspection. CDI - Product re-heated > 165 F. -0-
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 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. For more information please visit: http://meck.co/FoodSafety 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. Observed large metal container of burrito salsa surrounded by ice bath at the prep sink which had been prepared 30 minutes before inspection not properly cooling. Temperatures of product in the center remained > 135 F while sides recorded at < 66 F. CDI - Continuous stirring implemented to promote heat transfer. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0 PPM chlorine. CDI - Employee discarded solution and replenished with sanitizer of 100 PPM. -0.5- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers faced up at server side shelving unit. CDI - Containers inverted. -0- |
|
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 damaged gasket at 2-door reach-in at cook line. Repair.
4-502.11(A) Maintain utensils in good repair. Observed 2x deeply pitted and burnt rubber spatulas at utensil storage unit. CDI - Utensils discarded by PIC. -0- |
|
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 several vents at hood system in disrepair. -0- |