|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hard boiled eggs holding below 135F out of the warmer. CDI: Product rapidly reheated to over 165F as it had been cooked at 9:30am. REPEAT VIOLATION Significant improvement from previous inspections as this was the only product held out of temperature. Ensure product remains in the warmer.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn dogs, chicken and liver mush holding above 41F. PIC stated they had the door open when they were making food items about an hour ago. Additionally, the liver mush and some of the chicken pieces were pulled out for cooking. Make sure that walk in cooler door is all the way closed so that the cold air is not flowing out. EHS re-checked food temps. Food temps cooling down by end of inspection and some at 41F. Air temp of the walk in was 39F throughout inspection. EHS suggested adding the plastic flaps to the cooler door to assist in retaining some of the cold air. The cooler is extremely small and excessive in-and-out activities with high temps and humidity in the kitchen will continue to affect the cooler.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures in facility. PIC was able to describe the procedures and indicated that the items in the front display as well as the pizza were held on TPHC. CDI: Procedures written today during inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on food items in the display warmer. PIC stated that all items were cooked around 9-9:30. CDI: EHS had PIC reheat all items below 135F to over 165F. Items at 135F and above remained in the display. Then PIC marked the times on a chart. EHS advised that each time a new batch of food is cooked, the time shall be documented per the procedure. Items left after 4 hours must be discarded. |
|
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 some employee and gas station retail items stored above and commingled with items for the restaurant. CDI: Items relocated. EHS suggested a place/bin for retail items held for credit as well as ensuring that all employee items are stored in designated areas including phones, glasses, etc. |
|
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 build up on gaskets and some build up on shelving and the flooring of the walk in cooler. Observed some build up around edges of sinks as well. REPEAT VIOLATION |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess of waste stored outside the dumpster in the receptacle area. REPEAT VIOLATION |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout and some harder to reach areas of the floor including around equipment in need of cleaning. Observed top of mop sink half wall in need of cleaning. Some improvement made since previous inspections. |