|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open pans of raw beef & raw Philly meat stacked over several pre-cooked/Ready-to-Eat items in the single door freezer. Corrected during inspection (CDI) - those items moved to bottom of freezer.
Raw animal foods shall be handled & stored to prevent contamination of ready-to-eat foods AND to prevent cross contamination between species AND stacked by cook temperature when stored vertically. This also applies to frozen foods if the manufacturer's original package has been opened. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several metal pans stacked on the clean dish shelves that still had some minor food residue & debris adhering to them. CDI - all pans sent back to be rewashed.
Food contact surfaces shall be clean to sight & touch. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed spring mix (42), ham (43), & pepperoni (44) holding over 41F in the walk in cooler. Observed house ranch (45) & sour cream (45) holding over 41F in the single door reach in by the salad cooler. Operator will have both units service (several items in the walk in cooler were holding very near 42). Will follow up with operator in one week.
TCS foods that are held cold shall be held 41F or below. CDI with education that units need to be serviced. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed sliced turkey in the salad cooler without a date on it. CDI - turkey dated with the prep date.
All ready-to-eat, potentially hazardous (time/temp control for safety) foods that are prepared or opened on site and held for more than 24 hours shall be dated with an opening date, expiration date, OR to reflect a shelf life of 7 days if held at 41 degrees or below, 4 days if held at 45 degrees or below.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Observed spring mix in a container dated 2/19/19. Spring mix was holding at 42F - should have been discarded on 2/23. CDI - spring mix discarded.
Foods past their shelf life shall be discarded. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11, 4-101.19, 4-202.16 – Equipment: Good Repair, Non-Absorbent, Easily cleanable - C- Replace damaged gaskets in the following: walk-in cooler, walk-in freezer, single door refrigerators in kitchen, & bottle coolers in the bar. Replace rusted shelving & brackets in the following: 2-door reach in cooler, single door cooler by the grill, & salad reach in cooler. Replace rusted shelving under the condenser unit in the walk in freezer. Resolve the condensation issue in the freezer. Replace white closet style shelving in delivery hallway with approved shelving. Replace handles on oven doors. Regarding glass cooler in bar: properly repair door frame/track, replace fan cover, repair so condensation drains properly. Replace dump sink strainer in bar.
Repair or replace lighting in bottle coolers in the bar.
Equipment shall be maintained in good repair & compliant with 4-1 & 4-2 of the NC Food Code. Non-food contact surfaces shall be non-absorbent where necessary & easily cleanable.
4-903.11 – Protecting Equipment - C- Install splash guard on left side of back handwashing sink (closest to dry storage area).
Equipment shall be stored in a clean, dry location that is protected from splash, dust, & other contamination. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11, 6-201.11, 6-501.11 - Floors, Walls & Ceilings - C - Replace ceiling tiles in the bar & snack area with non-absorbent tiles
Fill any holes in walls, make smooth. Reattach loose FRP behind water heater. Replace corner trim on column by Expo line. Replace broken base tile in beer cooler (to right of door) & on column by Expo line. Replace collar around sprinkler over ice machine. Remove wooden shims used for counter support in bar (by glass cooler) – make smooth & easily cleanable. Reattach soda gun under counter in bar, repair damage to counter. Fill gaps under snack bar counter, paint & make smooth. Fill gaps around top of counter support by Icee machine, make smooth & easily cleanable.
Physical facilities shall be kept in good repair; surfaces shall be smooth, easily cleanable & non-absorbent where necessary. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 – Lighting Intensity - Increase lighting intensity in these areas: walk-in beer cooler to 10 foot candles; corner to right of fryers needs to be 50 foot candles (currently 22).
Lighting shall be 10 foot candles in walk in coolers, 50 foot candles in work areas where prep occurs. |