|
18
|
1.50
|
Proper cooking time & temperatures |
No |
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 par-cooked pork with no cooling temperatures tracked when it was grill marked yesterday and still in the cooler today. Observed sausage that was grill marked yesterday and cooked off did not have a final cook temperature recorded. VERIFICATION REQUIRED |
|
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 half and half in coffee storage cooler, eggs and tomatoes in vegetable prep cooler, and cheese in grill cooler holding above 41F. CDI: Facility has cold holding logs from this morning where interior thermometers were checked. The grill cooler thermometer was not accurate and was discarded. Product from the grill cooler was voluntarily discarded. The second thermometer in that cooler was accurate to the EHS thermometer. CDI: PIC stated that when looking at coolers after they were emptied, all cooler knobs were bumped to the warmest setting. Coolers were turned down during inspection and functioning normally. REPEAT VIOLATION Previous violation corrected. Items now held on TPHC.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some chipping paint on entry/exit doors to kitchen and catering kitchen. REPEAT VIOLATION PIC stated a work order has been placed for the painting. |