|
18
|
3
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed final cook temperatures not documented on non-continuous cooking logs since last inspection was completed. CDI: Education provided to PIC and staff. EHS reviewed upcoming menus and no items will be par cooked. EHS will review logs in a future long term compliance visit. REPEAT VIOLATION |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed lid for bulk flour container is broken on the edge. Observed two 1/3 pan lids damaged from heat and no longer smooth and easily cleanable. CDI: pan lids voluntarily discarded. |
|
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 interior of hot boxes with significant food debris. Observed dicer blade with a piece of food debris. Observed 2 blender lids with build up. Observed dunnage racks with food debris and build up in front of combi oven. Ensure more frequent cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damage to wall covering in dry storage near the pastry sprinkles area. Observed corner guard loose near blast chiller. |