|
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 poached lobster cooked at 11:50am holding at 48F at 5:40pm. Time label on lobster was indicative of time item was placed in cooler, not time item had reached 135F and begun cooling process. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Lobster moved to WIF to rapidly cool. Lobster observed at 39F at 6:15pm.
1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed salmon dishes on menu allowed to be ordered raw or undercooked not marked with asterisk leading to consumer advisory on menu during inspection.
CDI - PIC added mark to menus during inspection.
0 pts. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer dispensing above 400ppm quat during inspection. Sanitizer not actively in use during inspection due to plumbing issue. See violation 51 for further details. REHS observed sanitizer in wiping cloth buckets compliant.
CDI - Maintenance contacted during inspection. Facility to dilute and test sanitizer as needed until repair.
0 pts. |
|
33
|
0.50
|
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 various items in WIC, including poached lobster that almost missed cooling window, cooling while in deep, covered plastic containers. All items were not cooling rapidly.
CDI - All items moved to WIF to hasten cooling. All items achieved proper cooling rates.
0.5 pts.
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 |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed various cutting boards being stored as clean with deep grooves in cutting surfaces. Repair or replacement necessary.
0 pts. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed sanitizer compartment at three compartment sink unable to retain sanitizer during inspection. Facility to utilize dish machine exclusively until serviced. Imminent repair necessary.
1 pt. |