|
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 pork belly stored in flip top cooler at 46F. PIC stated pork belly was placed into cooler from walk in cooler around 10am today and not sure why it would be out of temperature. The remainder Pork belly in walk in cooler temped below 41F. CDI-Pork belly was placed into walk in cooler to cool back down and reached 41F at 2pm
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 . |
|
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 various large mixing spoons and a knife stored hanging at prep area beside flip top coolers with dried grease and food debris on utensils. PIC stated items are in use and have been used latest around 8am. Ensure to wash every 4 hours. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers on drying racks. |
|
49
|
1
|
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 cleaning needed to remove food debris and grease build up on and in side of all coolers such as reach in freezers, low boys, and flip top coolers. Clean interior and exterior at high contact surfaces of all units including floor of walk in cooler as well as cleaning needed to remove grease and food debris on interior and exterior of microwave including microwave handle. -REPEAT VIOLATION-
Note: Observed prep line cutting boards with minor food soil at time of inspection. PIC detailed four hour cleaning procedure, and food contact surface debris is appropriately explained by high traffic experience during lunch period. |
|
55
|
1
|
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 buildup of grease at metal wall adjacent to stove area as well as cleaning needed on floor throughout front and back of kitchen area specifically behind and under large equipment. Clean as needed to prevent soil accumulation. -REPEAT VIOLATION- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on small tray with facility pastry bags and small saucers. |