|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken chili and red chili reheating in steam well with 30 min left still at approximately 120F. PIC noted that the steam well was not turned up all of the way. Steam well turned up. CDI: Chicken chili was heated on the stove in a double boiler to over 165F with remaining time. Red chili was voluntarily discarded due to not reaching 165F within the remaining time. |
|
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 leaf lettuce over stacked in prep top cooler holding above 41F. Observed sliced tomatoes above 41F in prep cooler. CDI: Lettuce that was over stacked was removed to the reach in fridge to cool; tomatoes were removed to a reach in fridge to cool and replaced with cold ones from the fridge below. Refrigerator is holding temperature, however these items were overstacked.
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
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 burger patties cooling in walk in cooler while tightly covered and stacked. CDI: Patties vented and cooled properly. REPEAT VIOLATION Facility has instituted cooling procedures and provided additional training to staff since last inspection regarding cooling where all items are cooled in the walk in cooler and in the back near the fan to ensure it is cooled properly.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of sugar with faded label. CDI: Product labeled properly. |
|
55
|
0
|
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. Observed mop sink with peeling sealant. Observed cracked FRP on wall between fryer and prep cooler. Seal area to make it smooth and easily cleanable. REPEAT VIOLATION
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some dusty build up on ceiling near vent above 3-comp sink. REPEAT VIOLATION Previous violation corrected. |