|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed various containers of food throughout kitchen with lids or wrappings protecting it from contamination during inspection. Ensure all foods to in use are properly protected from contamination.
0 pts. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed birria consume reheating on grill about to miss proper reheating window. See temperature chart.
CDI - Pot moved to hotter section of grill to hasten reheating. Consume achieved proper temperature within two hour window.
1.5 pts. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed squeeze bottles of sauce being stored in fryer prep with product above the air curtain. Sauces were not maintaining proper temperature. See temperature chart.
CDI - PIC confirmed bottles had recently been refilled. Bottles moved to WIF to rapidly cool. REHS advised keeping squeeze bottles in bottom of prep unit to ensure all items remain 41F or below.
0 pts.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed roach on wall near sides prep during inspection. More frequent or thorough pest control necessary.
1 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed knife being stored in between lids of fryer prep during inspection. Ensure all in use utensils are stored on a surface that is cleaned and sanitized at least every four hours.
0 pts. |
|
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 cracks in WIC and WIF floors during inspection. Repair necessary.
Repeat. 0.5 pts. |