|
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 a pan of chicken shawarma hot holding inside the hotbox below 135F. PIC stated they had recently cut the chicken shawarma and placed into the hotbox.
CDI: PIC had food employee reheat the pan of chicken shawarma on the stovetop and EHS observed shawarma was reheated above 165F.
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
|
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 pan of hard-boiled eggs, pan of tzatziki, pan of hummus, and pan of cucumber and tomato salad all cold holding above 41F in the CH well at the serving line. PIC stated these pans were placed into the cold holding unit over an hour prior. All other TCS food items in this unit were at proper temps.
CDI: PIC moved all above mentioned TCS food items into the blast chiller and WIF to rapidly cool down.
Observed pans of yogurt and pans of cheese sauce cold holding above 41F inside make table 2. PICs stated that the food employee working this station had left the lid open to fulfill orders for large catering order upon EHS's arrival.
CDI: PICs moved above mentioned TCS food items into the blast chiller and WIF to rapidly cool down.
REPEAT VIOLATION.
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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed facility's online menu missing consumer advisory for two menu items that are served raw/undercooked: salmon and steak kabobs. Facility's physical menu is correct for consumer advisory.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two unlabeled spray bottles stored on chemical storage rack and near 3-comp dish area. PIC stated one of the spray bottles is floor cleaner and the other spray bottle is degreaser.
CDI: Both bottles were labeled for easy identification to prevent contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed multiple stacks of metal pans wet-stacked and stored on the clean dish rack.
Ensure pans are completely air-dried prior to stacking together. |