|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of potato and kale soup in the hot holding unit across from the salad opentop at temperatures of 125-129F. Cookline employees stated having it in the unit since approx. 10:45am. REPEAT.
CDI - Soup rapidly reheated on the stovetop to 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 one insert container of burrata stracciatella in the opentop across from the flattop grill at a temperature of 55F. Cookline employees stated having it out of the refrigeration for a period of time and then failed to communicate to his colleagues to change the container. REPEAT. Improvements from previous inspection.
CDI - Burrata stracctiatella voluntarily discarded.
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 . |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed container of oil and shakers of various spices throughout the cookline that were not labeled as to their contents. REPEAT. |
|
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 multiple stacks of cleaned metal and plastic insert containers to be wet nested on the clean dish rack in the dish pit. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the drain to the sanitizer basin of the 3 compartment sink to not seal properly at the time of the inspection. EHS observed a wiping cloth and rubber glove being used to seal the drain at the time of the inspection. |