|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1/2 chickens in hot box near pizza oven holding below 135F. Observed grits sitting out on prep table at 87F. CDI- Reheated to 165F. Unit was running at 50F. VERIFICATION REQUIRED WITHIN 3 DAYS.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cauliflower, farro, peppers, tomatoes, alfredo, pasta, sausage (prep top 1), salmon, shrimp, zucchini (cold drawer 1), turkey, tomatoes, eggs, blue cheese, tomatoes (PT 2), turkey (CD 2). Observed buttermilk on ice holding above 41F. CDI- Items from PT/CD 1and on ice discarded. Items in PT/CD 2 cooled to 41F before 4 hours. Prep top 2 ambient temp 40F. This is the 6th consecutive time facility has been out on cold holding. Facility is required to complete a risk control plan. Facility will be required to complete temp logs every day. Logs will be sent to EHS via email. If facility cannot gain compliance in cold holding, an ITS may be issued.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt, pepper, oil bottles without labels. Keep items labeled. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed potatoes peeled prior to washing. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed no water flow for utensils. CDI- Water turned on. |
|
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 cutting board heavily scored and stained. |
|
49
|
0.50
|
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 cold drawers throughout in need of cleaning. Observed flour bin in need of cleaning. |
|
55
|
0.50
|
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 low grout in kitchen area. |