|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of smoked salmon to be stored on the top shelf of the 1 door RIC directly above containers of various RTE deli meats and cheeses. PIC stated that the salmon is from US Foods and EHS research/ review of the invoices only showed cold smoked salmon being sold from US Foods. Cold smoked product is to be treated as raw.
CDI - PIC moved insert container to lower shelf of the RIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of roast beef, corned beef, pastrami, and Sicilian sandwich meats to be at temperatures of 45-49F in the cookline opentop across from the flattop grill. PIC stated that they are stored in the unit overnight but also refilled the containers this morning and were unsure how long they were out of temperature for. Other items in the unit were observed at 41F or below and the unit was observed in proper working condition. REPEAT.
CDI - PIC voluntarily discarded out of temperature deli meats.
- Observed an insert container of caramelized onions to be overfilled in the opentop across from the stovetop with the bottom layer at 41F and the top layer at 46F. EHS provided education on fill lines and advised staff that they cannot overfill containers. REPEAT.
CDI - PIC voluntarily discarded out of temperature top layer of caramelized onions.
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 . |
|
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 the large container of pooled raw shelled eggs to be held using TPHC at the cookline and was not time stamped for discard at the time of the inspection. PIC stated it is held out on time for the duration of breakfast which runs from 7:30-11am and then is discarded at the end.
CDI - PIC time stamped container for discard at 11am.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 2 small insert containers of coleslaw and a large container of romaine lettuce to be cooling at rated of 0.0 degrees/min in the 2 door RIC. The containers of coleslaw were observed to be covered in tight plastic wrap and the bin of lettuce was observed to be densely packed and had a tight fitting lid on. Both items were also in a unit that is not designed nor approved for rapid cooling.
CDI - All 3 containers moved to the WIC and had their lids removed to allow for rapid cooling.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous fruit flies throughout the 3 compartment sink and dry storage areas of the kitchen. |
|
49
|
0.50
|
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 the interior base of the RIF to have an accumulation of food debris/grim.
- Observed the interior base of the lowboy across from the flattop grill to have a layer of water pooled up. |