|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed French fries in the low drawer in the facility in bags. French fries were soiled and unsafe for consumption. PIC stated that the French fries were likely put in that low cabinet by mistake by a delivery person and have gone unnoticed by staff. -CDI- French Fries were voluntarily discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer dispenser non-functioning properly at the 3-Comp sink. The sanitizer dispenser was dispensing at 0PPM. The solution in the sanitize basin of the 3-comp sink was at 0 PPM. EHS and food employee looked at the dispenser, and food employee adjusted the dispenser line. There was a bubble in the line that was removed by the food employee adjusting the line. -CDI- The dispenser started dispensing at 200PPM QUAT. Dishes were rewashed, rinsed and sanitized.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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- Observed sausage chunks in the hot lamp HH at 78F. PIC stated that the sausage were just added to the lamps just prior to EHS arrival. EHS explained to the PIC that the sausage should be heated on the stove top prior to being added under the lamp, even if it will be added to the grill prior to service. -CDI- PIC reheated to sausage to 165F prior to going back onto HH.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed liver mush out of temperature at 58F in the lowboy of the facility. PIC stated that the liver mush was out for approximately 15-20 minutes during the breakfast rush. -CDI- PIC moved the liver mush to the RIF to rapidly cool. Liver mush cooled by the end of the inspection. Ensure that cold holding food is maintained at 41F or below.
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
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 3 bottles unlabeled at the cook line of the facility. EHS notes an improvement in overall labeling at the facility. EHS stated to PIC to label all working containers of food.
-NO POINT ESCALATION DUE TO IMPROVEMENT- |