|
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 two hashbrown cakes hot holding under a heat lamp below 135F (see temp chart). PIC stated these items are not on TPHC, and that they made these hashbrown cakes 20 minutes prior, from the container of hashbrowns hot holding above 135F on the stovetop.
CDI: PIC reheated hashbrowns on the flattop above 165F before placing back under the heat lamp to hot hold.
REPEAT VIOLATION.
*Note: Although a repeat violation, today's observation was only for two hashbrown cakes. Points deducted will be kept at half, but will take full points if observed out of compliance again during the next routine inspection.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two out of four sanitizer buckets full of QUAT sanitizer at the make line reading 50ppm.
CDI: PIC refreshed the two sanitizer buckets with properly concentrated QUAT sanitizer, reading 200ppm. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed a pan full of avocados with manufacturer's stickers still intact on the skin, stored inside one of the make tables.
CDI: PIC had food employee remove all stickers, then wash the avocados, before placing back into the make table for use. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed ice cream scoops and rubber spatulas stored on top of the cooler drawers at the make line, to which PIC stated these get washed/rinsed/sanitized at the end of every day.
EHS explained to PIC that all in-use utensils (used for TCS food items) stored at room temp shall be washed/rinsed/sanitized every 4 hours. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few plastic containers and metal pans wet-stacked and stored in the clean dish rack.
CDI: Containers and pans were separated to allow proper air-drying.
REPEAT VIOLATION. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed 3-compartment sink in need of re-caulking.
Re-caulk 3-comp sink. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 a pool of standing water on the bottom interior surface inside the lowboy cooler. Observed soiled gaskets in cooler drawers. Observed dust and debris accumulating on shelves of clean dish rack.
REPEAT VIOLATION. |