|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two halves of brisket in hot drawer below 135F. PIC stated this brisket is held hot but if found below 135F, procedure is to remove brisket and reheat in smoker until 165F. EHS advised to actively monitor the temperature throughout the day to deem if hot holding can be accomplished efficiently. CDI - PIC removed brisket and voluntarily discarded. (0)
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 . |
|
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 numerous containers of to-go containers of cut eggs in top of make unit above 41F. EHS observed container holding to-go cups of eggs over filled. PIC stated eggs were placed in make unit night prior. CDI - PIC voluntarily discarded eggs. REPEAT. (1.50)
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 . |
|
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 two containers of flours in back storage without proper labels. Observed three shaker cups of seasonings by front hot bar without proper labels. CDI - PIC produced labels for all items. (0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple buckets of sink and surface sanitizer at 0ppm. PIC stated the buckets had been just prepared. PIC verified sanitizer is dispensing correctly. CDI - PIC removed all buckets and instructed food employee to make new buckets at correct concentration. (0.5) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiples stacks of pans being wet nested stored clean. PIC stated procedure is to stagger stack pans to allow for air drying. (0) |
|
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 shelving for clean pans and dishes above drain board of dish machine accumulating residue. Observed gaskets to make unit accumulating black residue. Increase cleaning frequency to avoid accumulation (0) |
|
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 hand soap dispenser held together with tape by dish area. Repair. Observed flooring in dish area and throughout back kitchen needing new grout.
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 wall around dish machine accumulating black residue. EHS observed drain board needing to be sealed to wall to allow for easy cleaning. (0) |