|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw shelled eggs stored directly above containers of RTE condiments in the cookline lowboy refrigerator closest to the dishwasher. REPEAT.
CDI - Eggs relocated to the bottom shelf of the lowboy and RTE condiments moved to top shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee use their gloved hand to place raw beef onto the flattop grill and then not go to change their gloves or wash their hands. REPEAT.
CDI - EHS and PIC intervened, provided education on proper handwashing times and when to change gloves. Employee washed hands and donned new gloves. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of salsa at the wait station to be on ice and at a temperature of 45F. PIC stated placing the container on ice within the last 30 mins. EHS and PIC discussed moving the containers of salsa at the wait station to TPHC going forward as the bottles are in a container of ice but do not stay fully submerged in ice, allowing for the unsubmerged portions of the bottles to rise in temperature. REPEAT. Points de-escalated due to drastic improvements with only one item being out of temperature as opposed to the entire WIC found out on the last inspection.
CDI - PIC placed into WIC to rapidly cool back down. EHS and PIC filled out a TPHC form at the end of the inspection for the salsa containers at the wait station and ensured the onsite manager and kitchen manager were aware of how to properly time stamp the products and conduct a TPHC procedure.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
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; 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed several items on the menu to be asterisked/linked to the consumer advisory that are not served raw/undercooked and do not container any ingredients that are raw/undercooked. Items include: “Golden Chicken Flautas” under the “Appetizers” section; “Chicken Soup” and “Grilled Chicken Salad” under the “Soups and Salads” section; “Chamarones en salsa Habanera” under the “Seafood” section; “Quesabirrias” and “Birria Ramen” under the “Ma’Luz Specials” section; “Tequila Chicken”, “Jerk Chicken”, and “Guacamole Chicken” under the “Chicken” section; and “Enchiladas Verdes” under the “Enchiladas” section. As per the PIC the asterisk also indicates their popular dishes on the menus. All items listed above are to have the asterisks removed or symbols changed as they are not served raw/undercooked and should not link to the consumer advisory. 10 day VR to observe correction. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed multiple metal sifters/spider strainers to have the metal beginning to fray.
CDI - PIC voluntarily discarded.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a cutting board stored on the storage rack adjacent the back door to have heavy staining and cut marks.
CDI - PIC voluntarily discarded. |
|
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 the interior and gaskets of the refrigerated grill drawers to have heavy accumulations of food debris/grime. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 a heavy amount of grease/yellow staining on the ceiling tiles above 3 compartment sink area. REPEAT. |