|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed egg whites on ice held above 41F. CDI: Half of the product removed so that product is below ice line. Both portions rapidly cooled to 41F. REPEAT VIOLATION Overall facility has good cold holding practices and all refrigerator units were properly working. Future violations will result in full point deduction.
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 . |
|
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 Observed no date on chorizo in reach in cooler. CDI: Date marked for yesterday when it was opened.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roasted vegetables in prep top cooler date marked for 4/30 when they were cooked on 4/29 per batch in walk in. CDI: Date corrected to 4/29.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket with wet wiping cloth at 0ppm quat sanitizer. CDI: Bucket was switched out and filled with properly concentrated sanitizer. REPEAT VIOLATION Some improvement as only one bucket was low. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed inoperable cooler drawers at grill. PIC stated that the owner is working on having this repaired. Observed damaged gasket on main prep top cooler right reach in door. Observed water build up in small reach in cooler to left of stove. Observed shelving beginning to rust on interior of salad prep top cooler and where clean dishes are stored near the 2-comp sink.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep pits in some areas. CDI: Board voluntarily discarded. |
|
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 build up on gasket of small reach in cooler to left of grill. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed coating on floor damaged, peeling, and missing throughout facility. Observed damaged concrete floor near to go table for servers. |