|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
EHS observed no paper towels at hand sink near grill.
CDI- PIC replaced paper towels.
-0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed grill drawers under flat top unable to maintain temperatures of 41F or below. Food in the unit ranged from 45-49F. The ambient temperature of the unit was 55F. After 45 minutes of being kept closed the unit dropped to 46F. By the end of the visit the unit had dropped to. CDI- PIC voluntarily discarded the food items. EHS advised that the unit should be monitored to ensure it stays below 41F.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
EHS observed that facility is holding items on TPHC without written procedures. PIC was knowledgeable about the process and items were labeled properly.
CDI- EHS provided PIC with a copy of TPHC form via email and instructed PIC on how to complete the form.
-0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
EHS observed a bottle of steel cleaner stored with dry goods above prep surface.
CDI- PIC relocated the cleaner to an approved location.
-1- |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging.
-P/Pf. EHS observed the following items being held beyond the 48hours allowed by the code for ROP/cook-chill without the use of a variance and a HACCP plan: peppercorn gravy(4), ranchero salsa (2), Tika sauce (7), Sofritas (3), beef consume (4) and black beans (4). EHS observed that several items were being dated marked to be held beyond the 48 hours, sofritas were given a 4 day shelf life (8/12-8-15), ranchero salsa (8/11-8/13), beef consume (8/11-8-13). Items were also being marked as use by End of Day which is not in line with the 48hour discard requirement. Facility must open bags or discard them once the 48 hour time limit is reached.
CDI- PIC discarded all items that were held beyond the 48 hour allotted time limit. Products in the walk in cooler that were about to reach the 48hour time limit were opened. EHS provided education on this process.
-1- **VR REQUIRED FOR LONG TERM COMPLIANCE.** |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
EHS observed flying insects present in kitchen during inspection.
-0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple metal pans wet-stacked and stored on the clean dish rack.
-0- |