|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw pork ribs stored under raw beef patties. PIC stated the ribs were set on the shelf momentarily prior to cooking. CDI - PIC rearranged storage order. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed whole chickens below 135F. EHS observed two cut briskets in hot box below 135F. PIC stated a large order just came through the kitchen and brisket was pulled for this order and placed back in hot box for service. EHS discussed ways to maintain hot holding during service and suggested to use TPHC in place of temperature. PIC stated typically briskets are cut into sections and only the section needed is cut. EHS instructed PIC to discuss with team moving forward on proper SOP for hot holding items cut during service. CDI - Chicken was reheated to 165F. TPHC was used for the cut briskets. Briskets were served prior to end of inspection. (1.5)
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed scoop held in water on grill top. EHS observed water at 122F. CDI - PIC removed utensil from service. (0) |
|
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. EHS observed shelving throughout kitchen and WIC beginning to corrode. EHS observed walls in WIC beginning to corrode. Resurface/replace equipment as needed. (0) |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed open doors to dumpsters. EHS advised to keep dumpster doors shut to avoid harborage of pests and prevent trash/litter from falling out. (0.5) |