|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed foods in lowboy freezer holding above 41F during inspection. Unit had been unplugged. All items voluntarily discarded and unit plugged back in. Observed dill cream sauce over stacked in fryer prep and holding above 41F. Sauce voluntarily discarded. Observed most TCS foods in RIC and WIC holding above 41F during inspection. See temperature chart. Both units unable to maintain ambient temp at or below 41F while in use, but were able to achieve below 41F after remaining closed for ~20 minutes. PIC stated gasket issues are the suspected cause for cold holding issues in RIC. Condenser in WIC is visibly frozen over and audibly struggling. Various TCS foods in RIC voluntarily discarded due to date marking violations. Foods in WIC dropped in temperature and were allowed to be kept. Maintenance contacted during inspection. Facility to maintain temperature log for WIC until REHS return.
72 hour VR required.
1.5 pts.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed beer cheese sauce with a prep date of 6/11/26, salsa with an open date of 6/1/26, and queso with a prep date of 6/8/26 in RIC during inspection.
CDI - All items voluntarily discarded.
0 pts.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed bar menu void of disclosure statement for all items allowed to be ordered undercooked or raw. Observed fried egg on menu void of asterisk leading customer to consumer advisory. Addition necessary.
10 day VR required.
0.5 pts. |
|
49
|
0.50
|
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 food debris at bottom of hot cabinet during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 0.5 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no trash can easily accessible to front handsink during inspection.
CDI - PIC supplied.
0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed lighting intensity around 4 foot candles in WIC during inspection. 10 foot candles required.
0 pts. |