|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(D) Food that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. -P. Observed hair on spoon used in marinara stored on tray holding sauces. CDI- PIC voluntarily discarded item. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large plastic pan containing fried chicken, large plastic pan containing crab cakes temping above 41F after cooling overnight. CDI- PIC voluntarily discarded items.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boiled eggs being held in kettle under 135F. PIC stated that eggs are cooked, cooled, and held before being reheated to be served to customers. CDI- EHS discussed proper reheating procedures, PIC removed item to be reheated properly due to being within 2 hours.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 fried wings and crab cakes fail to cool through parameters overnight. CDI- see item #20. Observed cooked crab legs being cooled in flip top unit on cookline temping above 41F. CDI- PIC removed item to WIC due to being within time parameters. Observed raw shrimp and raw chicken cooling at a rate below .12F/min in WIC after an hour. CDI- PIC removed items from deep densely packed tightly cover containers to cool on sheet pans.*REPEAT*
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp and mussels being thaw submerged in water without water constantly running. CDI- EHS discussed approved thawing methods with PIC, PIC adjusted thawing method. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed fly glue trap located above clean dish transport and storage area. EHS discussed area for item to be relocated to prevent potential contamination.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no air curtain or mesh screen being utilized while doors were maintained open during food delivery. EHS discussed protection of outer openings with PIC.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout kitchen. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets of 2D standing RIF torn, in disrepair. Repair or replace. *REPEAT*
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed soiled cardboard and aluminum foil being used throughout facility on lower shelves of prep tables and on the legs of equipment near cookline. Increase frequency in which items are changed, replaced, and cleaned. |