|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer being stored as clean while the probe was caked with food debris. CDI - PIC cleaned and sanitized. EHS reminded PIC that thermometer probe should be sanitized before and after each use. 0 pts. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed green sauce made from ambient temperature ingredients prepared on 1/15 maintaining 44F in the center of the container. PIC stated the sauce gets blended and then placed into the metal 1/6th pans they were observed being stored in. Sauce on the perimeter of the pans was maintaining 40F. CDI - Sauce was voluntarily discarded. Repeat. 1.5pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and cooked corn in mobile steamwell holding below 135F during inspection. PIC stated they had been there since 11:00am. CDI - Items were voluntarily discarded. All other hot holding in facility compliant. 0 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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 thick sauces made on 1/15 being cooled in deep, covered hotel pans. PIC stated they do not get stirred during the cooling process. EHS suggested introducing frequent agitation to promote even cooling. CDI - Sauces were voluntarily discarded. Repeat. 1 pt.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed Min/Max thermometer improperly calibrated during inspection. Calibration required for accurate assessment of high temperature dish machine. 10 day VR required. 0.5 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of food being stored in container of sliced red onions in direct contact with the food. CDI - PIC removed. 0 pts. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut and used for customer orders while still donning the packaging stickers on the skin. Cleaning and sticker removal required prior to use and consumption. 0.5 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 many cracked or missing floor tiles, and low grout lines all throughout kitchen area. Repair necessary to preclude pest harborage. 0 pts. |