|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P-
Observed raw chicken over raw beef, and raw beef over raw salmon in the meat cooler. No visible contamination observed. -CDI- PIC rearranged foods to reflect proper storage practices.
Observed raw turkey burgers over raw beef burgers in the WIC. No visible contamination observed. -CDI- PIC rearranged foods to reflect proper storage practices.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sink and surface sanitizer buckets throughout the facility and the sink and surface dispenser at the 3-comp sink at and dispensing at 452 PPM below the 704-1875 PPM range. Per PIC the facility has not sanitized any dishes in the 3-comp yet today. Sink and Surface jug feeding into the dispenser was empty when checked. -CDI- PIC left after the kitchen inspection to go to the other Char Bar location and grab a sink and surface sanitizer. Sanitizer was replaced and properly dispensing by the end of the inspection.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 raw filets and raw tenders in the fryer fridge at 43F. -CDI- Moved the raw chicken into WIC to cool down. Observed Ranch made with buttermilk in prep top at 43F. -CDI- Voluntarily discarded by the PIC. Observed CousCous in prep top at 44F. -CDI- PIC voluntarily discarded. Observed cups of buttermilk ranch on the expo top under no refrigeration, ranch cups were 63F. -CDI- PIC voluntarily discarded.
REPEAT VIOLATION
-CONTINUED NON-COMPLIANCE IN COLD HOLDING MAY LEAD TO A RISK CONTROL PLAN-
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 a large container of pico cooling in the WIC the pico was lidded and cooling at a rate of 0 after 20 mins. Ensure that proper methods are used in cooling such as venting pans and active stirring. -CDI- PIC un lidded the pan and stirred. Pico cooled by the end of the inspection.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squirt bottles, spice shakers, and spice containers unlabeled all throughout the facility. Ensure that facility is labeling all foods to easily identify the contents. -CDI- PIC started labeling food containers.
REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chips in the floor tiles along the cook line specifically around the fryer and floor drain on the cook line. Ensure floors are repaired and maintained as smooth and easily cleanable. |