|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed high temp dish machine unable to reach 160F after multiple cycles were run. PIC stated last time ECOLAB was on-site for routine maintenance was early this month. PIC contacted ECOLAB rep for repairs. ECOLAB rep stated they will make a visit tomorrow morning. Facility has properly concentrated QUAT sanitizer used at the 3-compartment sink. PIC stated they will only utilize the 3-compartment sink to wash/rinse/sanitize all multi-use equipment and utensils until repairs have been made.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed no asterisks for consumer advisory on new menu, which includes 5 menu items that are served raw or undercooked. Under "shareable plates" section, spicy tuna crispy rice (for raw tuna chunks). Under "signature entrees" section, Korean power bowl (for sunny side egg). Under "Brunch" section, 1) avocado toast 2) breakfast smashburger 3) fried chicken biscuit sandwich (all for undercooked eggs).
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 two pans of sliced tomatoes cooling at a rate of 0.05 deg/min, inside the blast chiller, unable to meet the cooling rate. Tomatoes were cooling inside the blast chiller in plastic plans that were tightly covered with seran wrap. Date labels showed tomatoes had been just prepared and placed inside to cool.
CDI: PIC removed seran wrap to allow proper cold air flow.
Observed cast iron dishes of portioned out spinach dip cooling at a rate of 0.09 deg/min, inside the drawers of make table 1, unable to meet the cooling rate. Cast iron dishes were covered with seran wrap. Spinach dip was prepared less than 4 hours prior to EHS's observation.
CDI: PIC removed seran wrap from spinach dip and moved dishes into the blast chiller to rapidly cool down.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed a couple plastic spatulas with pitting and chipping food-contact surfaces, stored at the clean utensil hooks.
CDI: PIC voluntarily discarded plastic spatulas.
4-501.11 Maintain equipment in good repair.
Observed bottom shelf of clean dish rack damaged and storing metal pans at a distance less than 6 inches from the floor.
Repair shelf so that cleaned/sanitized pans can be stored at least 6 inches above the floor to prevent contamination. |