|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many TCS foods in cold drawers at grill and flip top prep cooler above 41.0 F. Refer to temperature chart. CDI- all voluntarily discarded. This violation has been regularly marked on previous inspections. As a result this facility must establish a Risk Control Plan (RCP) to establish long-term compliance for cold holding. REHS will send a RCP template for management to fill out and return to inspector for review and approval.
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
|
1.50
|
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 : Found multiple items in flip top prep cooler with no date marks. CDI- allowed PIC to date food in temperature with today’s date. Discarded food out of temperature. Refer to temperature chart.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Rear door to kitchen standing open for extended period of inspection. One large roach apparently entered during inspection. CDI- door closed. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in flip top said to have been washed still have stickers on exterior. Food is not considered to be clean if stickers still attached. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. More frequent cleaning needed in facility. Drawer handles sticky and soiled. Exteriors of microwaves soiled. Plumbing soiled. General cleaning needed at higher frequency. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Hand sink in kitchen has plumbing to floor drain disconnected. When used, hand sink water is running out on kitchen floor. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Tile floor with broken tiles, grout worn between tiles in some areas resulting in standing water accumulating.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Floor tiles damaged and holding water. Grout worn between brick tiles and holding water. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating under and behind equipment. Deep cleaning needed throughout facility floors and lower walls, especially behind and under equipment. |