|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P
Observed eggs bought from Brooks Farm P.O. Box 2866 Concord, NC 28205. 704.273.9096 contact number. 30 Doz Brown Eggs were delivered in this batch and they did not have any grade information on the reciept.
Spoke with Cyrus Brooks on the phone during the inspection and he stated that he is not inspected by NCDA and could not tell me how many eggs he sold. For him to be an approved egg source, he can sell up to 30 dozen per week and as he as exceeded this limit with just this facility, and he is selling to other facilities, these eggs are not an approved source.
Cdi- eggs discarded and NCDA contacted. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed lettuce stored in the lower portion of the flip top table with no container or wrapping and it was touching the top sides of ceran wrap on other products and the sides of the unit which do not get washed, rinsed, and sanitized on a regular basis.
cdi- lettuce put into a container. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed soups that had been reheating 1 hour and were only 65-100F today due to the steam table being unplugged. cdi soups put onto stove where they were brought up to >165F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 tomatoes and turkey cooling on the flip top table overstacked- cdi top of product pulled and cooled down in the walk in cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed ice scoop stored in a container with standing water wtih debris. Spatula stored under bread press. |