|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chemical dish machine testing 0ppm chlorine sanitizer. Observed detergent bottle hooked up to sanitizer. CDI, corrected while on-site and sanitizer now provided at required concentration.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed beef not fully cooked per PIC and using noncontinuous cooking process. CDI, operator completed cooking process and cooked beef to 161 degrees F. Noncontinuous cooking procedures emailed to establishment. |
|
24
|
1.50
|
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 cabbage and bean sprout held out of temperature control. Time stamp placed on cabbage but no written procedures available. CDI, procedures emailed to PIC.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation ' |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed sunny side up egg on menu without consumer advisory. CDI, menu item asterisked while on-site. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens,and single-service/use items. -P - Observed WD-40 and chemical stored over prep area. |
|
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 container of chicken deeper than 2 in. Cooling in walk in cooler and at 131 degrees F at 10:39. At 11:37 chicken was at 111 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters.
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 . |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing. |