|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed fruits being stored over RTE shredded cheese in walk in. EHS advised moving cheese to different area to preclude possible contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed remoulade sauce in expo prep unit holding at 44F during inspection. PIC stated food had only been there for two hours after being portioned out. PIC moved sauce to WIC to cool down. Observed garlic oil mixture labeled “Keep Refrigerated” on packaging being held at ambient temperature during inspection. EHS advised either placing oil on time or storing cold while in use. Observed blanched French fries holding in drawer prep unit at 47F during inspection. Unit ambient temperature 53F. PIC stated fries had been in the unit for three hours and forty five minutes. PIC voluntarily discarded fries. 72 hour VR required.
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 . |
|
24
|
0
|
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 facility holding cooked onion straws on TPHC during inspection with no written procedures. EHS provided during inspection. CDI - PIC filled out form during inspection.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies in kitchen area during inspection. PIC stated they have Eco Lab handle pest control. More frequent visits may be required. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates wet stacked during inspection. Air dry all equipment and utensils before stacking and storing as clean. |
|
55
|
0.50
|
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 food debris on floors and heavy build up of food in drains for three compartment and prep sinks. More frequent cleaning needed to preclude pest harborage. |