|
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 chlorine sanitizer concentration of 10ppm during active dish washing at 3 compartment sink. - CDI - PIC added chlorine to bring chlorine concentration up to 150ppm.
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 |
|
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 mole sauce at 72F cooling in RIC at 3PM. Per PIC, mole sauce was completed cooking around 10AM and was placed in the cooler shortly after. Therefore, mole sauce missed two hour cooling window to reach 70F. - CDI - PIC voluntarily discarded mole sauce.
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in walk-in cooler and flip top unit (see temperature chart). - CDI - PIC relocated items raw meats that were 45F or below as well as all cooked TCS items that had been in the unit for less than 4 hours. PIC voluntarily discarded TCS items that would not fit in remaining working refrigeration. Per PIC, WIC was noticed to be holding warm around 11AM. PIC stated a refrigeration technician was called at this time. Refrigeration technician had not arrived by the time EHS left facility. PIC agreed to voluntary closure. Facility allowed to operate meat market side of establishment, but the restaurant side of establishment must remain closed until refrigeration units have been repaired. Follow up visit 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
|
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 - REPEAT - Observed various items (such as mole sauce, rice, salsa, etc.) cooling in large, deep containers with lids in both reach-in coolers and the walk-in cooler. Do not use reach-in coolers for cooling purposes; use the walk-in cooler for cooling. - CDI - EHS demonstrated how to set up an ice bath with active stirring and showed PIC which containers are best to use for cooling purposes. PIC agreed to change cooling methods to what was discussed with EHS moving forward.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed flies throughout facility. Contact licensed pest control operator to treat establishment. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed water temp of 85F at wash bay of 3 compartment sink during active dishwashing. Detergent manufacturer label does not indicate a specific temperature requirement. - CDI - PIC refilled sink with water above 110F. |
|
55
|
0
|
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. - REPEAT - Observed floor tile and wall damage throughout facility. Repair all damaged areas. |