|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Initially observed chemical sanitizing dish machine sanitizing at 0 ppm. After minor additional priming, machine displayed marginally improved sanitizer concentration (approximately 10-50 ppm). CDI - Repair personnel arrived on site to adjust and repair dish machine (reattach loosened chemical sanitizer line). Final sanitizer concentration was observed at approximately 100 ppm. Improperly sanitized dishes were moved through the machine once properly primed and adjusted.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed two (2) trays of cooked chicken in hot box #2 below 135F. All other food items within hotbox were observed to be properly hot hold. CDI - Per conversation with food employees, PIC delegated that chicken be pulled from hot box and reheated; Employees stated that chicken was reheated to 172F prior to serving. REPEAT.
Note: No escalation in point deduction due to some noted improvement from previous inspection; only two portions of TCS food items was observed as improperly hot holding, as opposed to multiple.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
34
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf Observed three (3) grilled vegetable trays placed in hot box 1 at temperatures of 122F, 117F, and 130F, respectively. CDI - Vegetables were moved back to oven to cook to a final temperature of 138F. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged sliced raw beef thawing under running water at a temperature of 82F. CDI - PIC pulled packaged beef to be cooked. If thawing under running water, food must be kept under water of 70F or less. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bottle of canola oil at prep table with no labeling. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor rust and corrosion at one (1) prep table underside shelf. Cover, replace, or resurface corroded non food contact surfaces. |