|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed par cooked chicken and raw chicken stored over fully cooked pork in the walk in. CDI: Items reorganized. Observed par cooked chicken stored over ready to eat items in the reach in near the line. CDI: Chicken was voluntarily discarded. See #18. REPEAT VIOLATION |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed non-continuously cooked pork not labeled or logged per procedure. CDI: Pork labeled. Person who cooked pork logged the food appropriately. Observed par cooked chicken with no labeling or marking denoting that it was par-cooked in the reach in cooler near the line. CDI: Chicken voluntarily discarded. Observed incomplete labeling on parcooked chicken in the walk in. CDI: Chicken labeled. Observed logs from March until now with no final cook temp documented when batches were cooked. CDI: EHS and PIC reviewed par-cooking requirements and expectations. PIC stated that they have a meeting with staff today and this will be gone over again in detail with more follow up from chefs in the future. |
|
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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no pre-written procedures for foods held on TPHC for breakfast. CDI: Procedures filled out today during inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 no labels on several containers of oils and salt on the line. Observed no label on bulk bin of flour stored in prep area. CDI: Products were labeled. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees towel drying dishes from the dish machine. CDI: Employees were educated on proper air drying. Dishes were air dried.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knife storage on the wall with dust and debris. CDI: Storage container was cleaned. |
|
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 several pans with tape residue remaining on the sides of the containers stored as clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee canned drinks stored in cooler drawer with containers of food for service. CDI: Drinks moved to the chef office. Observed employee cell phone stored on spice shelf. CDI: Phone removed. |