|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed greyish build-up on ice machine catch plate. Increase frequency of cleaning. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several items cold holding > 41 F degrees inside refrigeration units. According to food employees present, several foods were prepared and placed into units prior to EHS arrival and several other foods had been cold holding since previous day. In addition, EHS observed multiple items inside of the walk in cooler > 41 F with ambient air registered at 46 F. Refer to temperature observation chart for full list of TCS foods > 41 F. PIC stated food employees left the door open for an extended period of time during prep resulting in higher cooler temperatures. No food service delivery received today as confirmed by PIC. PIC showed EHS food temperature logs from 10:00 AM showing temperature recorded at 37 degrees F. EHS observed air temperature increasing slowly during inspection. Repair technician contacted. Facility has voluntarily closed until unit is repaired. All TCS food items in walk in cooler quickly transferred to adjacent walk-in freezer and additional beer walk-in cooler.
***VERIFICATION IS REQUIRED***
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
|
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. Observed cooked chicken cooling portioned in tighly wrapped plastic inside of the reach-in unit. Food employee present stated that it had been prepared moments into the inspection. CDI - Product transferred into reach-in freezer for rapid cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION : 4-501.11 Maintain equipment in good repair. Observed door of walk-in cooler no longer self closing. Observed damaged plastic curtains at walk-in cooler. Also observed damaged gasket at left door of pizza prep unit and broken handle to pizza flip top lid. Repair. -0.5- |
|
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 water pooling inside prep unit’s reach-in. Keep clean. -0- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leaking out of fixture at 1 of 2 prep sinks. Repair. No escalation of points due to improvement since previous inspection. -1- |