|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed greyish microbial buildup in interior surfaces (catch plate) of ice machine. Clean and maintain clean. -0- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed three containers of hash browns not meet cooling parameters after being soaked in water yesterday during second shift. Hash browns stored in paper carton are prepped by running cold water through it and then draining the cold water. After draining, PIC explained the hash brown container is placed in reach-in unit to cool back to 41 F or below. These containers of hash brown were temping between 49-57 F in the reach-in unit during today’s inspection. CDI - PIC voluntarily discarded the containers of hash browns. -1.5-
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 135 F or above. - P. Observed compliance with exception of grits hot holding at 119 F degrees inside of hot well. Water level in well discovered to be low. CDI - PIC voluntarily discarded grits. -0-
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. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods in the prep unit holding above 41 F. See temperature chart. Discussion with PIC revealed that most foods in prep top had been placed inside early morning and waffle batter in the prep reach-in had been in use. Upon further investigation, one pan in use found to be shallow. EHS discussed using containers deep enough to allow cold air to circulate effectively and maintain at food < 41 F. CDI - All items discarded and replaced with new ones with exception to waffle batter which was used for services. -1.5-
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 |
Yes |
Yes
|
No |
REPEAT: 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 three containers of hash browns not meet cooling parameters after being soaked in water yesterday. Hash browns stored in paper carton are prepped by running cold water through it, and then draining the cold water. After draining, PIC stated hash brown container is placed in RIC to cool back to 41 F or below. EHS discovered the hashbrowns cooling in high density and in closed paper cartons. CDI - PIC voluntarily discarded the hash browns. EHS and PIC discussed methods to rapidly cool hash browns, including using colder water to soak hash browns, placing hash browns immediately in WIC after draining, or placing hash browns in freezer shortly, after draining. -0.5-
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. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 food residue and debris and ice building up along sides of prep top equipment and heavy ice accumulation on condenser lines in the walk-in freezer. No point escalation due to different source of violation from past inspection. -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed loose front hand sink fixture and water leaking out of the fixture. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulating in floor drain under drink & coffee station. Clean and maintain clean. -0- |