|
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 Observed raw shrimp being stored above cooked chicken in WIF, and raw beef being stored above vegetables in prep unit during inspection. CDI - PIC moved both items to more appropriate location. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked pecking duck and cooked whole chickens in WIC that had not reached 41F within 6 hour time frame. Observed cooked tripe, cooked chicken feet, and cooked short rib in lowboy cooler that had not reached 41F in 6 hours. CDI - PIC discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in prep unit not maintaining 41F or below during inspection. Ambient temperature of unit 64F. PIC stated all food had been moved there from WIC at 10:30am to prepare for opening at 11. Restaurant closes at 2:30pm in between lunch and dinner, so all food will be placed on temporary TPHC plan and will be discarded at close and replaced for dinner service. Observed pecking ducks in cold dehydrator maintaining temperatures between 46F and 48F during inspection. Ambient in dehydrator 49F. Duck process shall be halted or changed until unit can be fixed. PIC moved ducks to freezer to quickly drop temperature. 72 hour VR required.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked pecking ducks, cooked whole chicken, cooked tripe, cooked short rib, cooked chicken feet, pork dumplings, and vegetable dumplings being cooled in covered containers or wrapped in plastic bags. Short rib, tripe, chicken feet, pork dumplings, and vegetable dumplings were placed in lowboy unit to cool. All items did not meet 41F or below in allotted time frame. EHS and PIC discussed keeping all foods uncovered during cooling to prevent cooling process from being slowed. Cooling items in lowboy units is not advised. CDI - PIC discarded all food items.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed deli container in bucket of non-TCS food as means to dispense product. Avoid using utensils without handles to dispense foods. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep grooves and heavy damage in facility during inspection. CDI - PIC discarded. |