|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak on front hot holding line maintaining temperature of 114F during inspection. CDI - PIC was able to verify that steak had only been on the line for 1 hour. Steak was reheated to 165F before being placed back on the line. Repeat.
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 . |
|
33
|
0
|
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 but lettuce and cut tomatoes placed on front cold line and in RIC immediately after being prepped without being allowed to cool in proper equipment. CDI - PIC placed all items in WIC to cool and replaced with already cooled items.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths being stored in sanitizer solution visibly soiled with food debris. CDI - PIC changed out sanitizer solution.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer solution below 50ppm quat during inspection. CDI - PIC changed sanitizer solution. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards being stored as clean with deep scores and grooves from heavy use. PIC stated new cutting boards have already been ordered. Boards shall be replaced as soon as the new ones arrive.
4-501.11 Maintain equipment in good repair. Observed lowboy cooler in front of grill station broken and not actively in use. PIC stated it will be removed from facility. Imminent removal required as to not promote pest harborage. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy buildup of food debris in and on RICs, inside of out of service lowboy cooler, and hot cabinet. More frequent and thorough cleaning needed to preclude pest harborage. Repeat. |