|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw mahi stored over ready to eat sauces in reach in cooler. Observed raw tuna stored over ready to eat items in reach in cooler. CDI: Products were relocated. REPEAT VIOLATION
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
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 mashed potatoes below 135F that employee stated he reheated to 141F 2 hours prior. CDI: Product was voluntarily discarded. Observed buffalo chicken dip reheating in steam table with 30 min left still at 116F. First temperature after reheating for 1 hour was 85F. CDI: Product moved to a pan and rapidly reheated to 166F on the stove within remaining time.REPEAT VIOLATION |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed double boiler with au jus and beef broth stored on grill below 135F. CDI: Demi voluntarily discarded as it was from this morning and beef broth rapidly reheated to 209F due to it being made less than 1 hour prior.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on several coolers throughout facility damaged. Facility has gaskets on order. Observed one ice machine plastic door cracked. Facility has ordered door. Observed appetizer cooler is not maintaining 41F and below even after being repaired. Facility will continue to use TPHC during rush times and hold products in adjacent coolers when not in a rush period. REPEAT VIOLATION Improvements made as all issues have been addressed but are waiting on parts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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 heavy build up on shelving in walk in cooler, and on the insides of some prep coolers. Observed side of broiler over fryers with heavy build up. Observed water build up in the bottom of the cooler drawers under the grill. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 build up on floor under and around large equipment such as grills, fryers, and coolers. REPEAT VIOLATION Previous violation corrected. |