|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed ricotta and half & half (containing milk) cold holding above 41 F. From discussion with PIC, these had been transferred from the walk-in cooler to their respective units as early as 7 AM. Upon further investigation, EHS discovered that the reach-in unit where half & half + non-TCS beverages were stored, was holding an ambient temperature of 43 F. CDI - All items relocated to the walk-in cooler/freezer to cool down towards < 41 F. Points scaled back due to notable improvement from previous inspection. -1.5-
Verification visit required to follow up on repairs to reach-in unit.
***Facility placed on 30 day risk control plan for cold holding due multiple consecutive repeat violations.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed grits held past expiration date (10/27-11/2) and incorrect date labels for duck bones prepared on 10/31 (labeled as 10/13). CDI - Allowed to correct labels for duck bones and grits voluntarily discarded by PIC. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 recently cooked oats cooling in the walk-in cooler with no change in temperature after 30 minutes. Oats were spread across flat sheet pan with several areas noted to have higher volume of product. Sides of product temped at 73 F while center temped at 100 F. CDI - PIC instructed food handlers to divide oats into smaller batches to allow even heat distribution and efficient cooling towards < 41 F. No escalation of points due to improvement from previous inspection. -0-
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. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths held in three buckets with quat sanitizer concentration between 0-50 ppm at cook line and coffee station. CDI - Old solutions were discarded and refreshed with concentrations at 200 ppm. -1- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 rusted shelving in the walk-in cooler. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
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 vent covers at ice machine and fly fan air vents at back door with heavy dust accumulation. Increase cleaning frequency. -0- |