|
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 veggie patties and eggs stored on top of turbo chef below 135F. CDI: Items were rapidly reheated to over 165F and then placed out on breakfast line. PIC stated they try to stay a little ahead during rush times so that they can provide food quicker. EHS advised that products need to be in proper hot holding in order to ensure temperatures are properly maintained.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey sausage patties and veggie patties in reach in cooler above 41F. All other items in cooler were at or below 41F. PIC stated that the patties may have been thawed too much however turkey sausage was not on the menu for today. CDI: Products voluntarily discarded. Observed milk and half and half in carafs for customers held above 41F. CDI: Milks discarded and placed back in carafs held on TPHC. Facility already has TPHC procedures for milks but was holding them cold today. REPEAT VIOLATION
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food item stored over food for customers in reach in cooler. CDI: Employee items relocated. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed pour spout for one of the carafs is broken. Replace caraf. Observed shelving in reach in coolers throughout with very minor chipping on fronts of some shelves. Observed oatmeal hot holding double boiler missing handle.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on downstairs kitchen prep cooler is damaged and severely stained. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for dish machine on site. VERIFICATION REQUIRED |
|
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 AC vent is rusted. REPEAT VIOLATION Previous violation corrected. |