|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade of the table mounted can opener to be covered in an accumulation of food debris/grime. REPEAT. Points not escalated due to improvements from previous inspection.
CDI - PIC brought can opener over to dishwashing area and informed dishwasher to emphasize cleaning the blade when washing the can opener.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house packaged chicken bistro sandwiches, smokehouse wraps (roast beef) and grilled chicken Caesar salads that were found in the open faced patron grab & go cooler at temperatures of 43-56F. Smaller quantities of the same items were also found in the 2 door glass RIC adjacent the office in the back kitchen at temperatures of 44-55F. Patron grab & go ambient observed at 40F and 2 door glass RIC observed at 39F. PIC stated that they sell a lot of these house packaged items and they are made daily. The chicken is cooked daily in the morning and the roast beef is cooked with peppers in the morning and then all items are cooled down in the WIC before preparing the grab & go boxes. PIC stated the items were beginning to be put into the grab & go boxes at 7am when he arrived.
CDI - All out of temperature grab & go boxes were removed from the RICs, had their lids removed, placed on a rolling cart, and placed into the WIF to rapidly cool. All items were observed at 28-35F by 9:45am.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a large commercial bottle of salsa opened in the RIC adjacent the kitchen entrance that was not provided with a date mark. PIC stated the item was opened the day prior during their dinner service hours.
CDI - PIC date marked item.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed an in-use wiping cloth for the counters at the cookline being held in a bucket containing a soap and water mixture. No sanitizer bucket was observed set up at the cookline.
CDI - PIC set up sanitizer bucket at the cookline. |
|
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 the exterior/non-food contact surfaces of the robot coupe and the burger press to have an accumulation of food debris. PIC stated items aren’t used often and were observed stored on a back prep counter without any protective covering to prevent potential contamination.
- Observed a light build up of food debris in the lowboy portion of the cookline opentop refrigerator. |