|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed grill marked beef in reach in cooler with no labeling. PIC stated that this product would be fully cooked prior to service. CDI: Tag for beef was in the walk in cooler. Beef relocated to walk in cooler. Observed tags for chicken, beef, and salmon did not indicate that the product was raw, although it was stored as such. CDI: Products labeled as raw. REPEAT VIOLATION Improvement from previous inspection with regards to log and record keeping and all items had final cook temperatures recorded.
NOTE: Observed some items on the logs with the initial temperature of the food, not the length of cooking time, recorded under the cooking time column. Ensure logs are accurately filled out. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler with cheeses in the gardemanger cooler holding items above 41F. Cooler was “zoned” in that the top shelf held at 41F and below and subsequent shelves increased in temperature with the bottom shelf items holding at 50F. CDI: Items above 41F were voluntarily discarded. Ensure that cooler air flow is not blocked by sheet pans or overloading of top shelf.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed one hot box and one reach in cooler not functioning. Remove or repair equipment. REPEAT VIOLATION PIC stated that hotel ownership was on site yesterday verifying what items and areas need to be repaired/replaced. |
|
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 in the walk in cooler where milk is stored with microbial build up. Ensure more frequent cleaning. |
|
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 damaged floor tiles and baseboards throughout storage areas of facility, particularly in banquet storage room and gardemanger. Repair or replace all damaged tiles/areas. Observed doors in gardemanger area are rusted and in need of painting. REPEAT VIOLATION PIC stated that ownership was on site yesterday to verify what items or areas need to be repaired/replaced. |