|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed sanitizer bucket blocking access to hand sink at server station. CDI - PIC moved sanitizer bucket away from hand sink to allow access to utility. REPEAT. (1) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed minor black residue accumulating along the sides of interior surfaces of ice machine. EHS advised to increase cleaning frequency to avoid accumulation. (0) |
|
20
|
0
|
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. EHS observed lobster sauce cooling in WIC above 70F (see temp chart). PIC stated sauce was started at 9:30a and finished cooking at 10:00a. PIC stated neither cooking or cooling temperatures were documented. Based on the last known time when food was removed to be prepared, EHS advised sauce has not properly cooled within 2 hours from 135F to 70F. EHS observed sauce uncovered in WIC, however, EHS observed minor film on sauce and advised that active stirring and monitoring should be implemented to ensure long term compliance with cooling. CDI - Due to missing cooling parameter, PIC voluntarily discarded sauce. (0)
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked onions, raw seabass, raw hamburger beef, steak, and crab cakes above 41F during inspection (see temp chart). These items were located in the front compartments of sliding doors of low boy cooler at grill and low boy compartment of make unit. EHS advised that due to the high heat in the summer combined with the kitchen, that cabinet drawer cooling compartments can fluctuate when used frequently. PIC stated a line check was just conducted but temperatures of TCS foods in cabinet drawers were not observed. CDI - Due to not being able to verify how long these items were above 41F, PIC decided to voluntarily discard all items. EHS allowed PIC to keep raw burger meat due to being 45F. EHS advised to monitor temperatures of cabinet drawers coolers, during the summer especially, to ensure long term compliance for cold holding. (1.5)
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 . |
|
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 EHS observed lobster sauce prepared in house which failed to meet cooling parameters. EHS observed sauce left open in WIC, but observed thin film over sauce. PIC stated sauce was prepared by morning employee and left in WIC. EHS advised to continuously stir and monitor temperatures to ensure compliance with cooling parameters and methods. EHS observed raw shrimp cooling in WIC from being thawed and portioned, PIC stated this item was just portioned 30 min prior to inspection. EHS observed shrimp portioned in plastic bags and stored in WIC to cool. EHS observed double stacked pan of portioned shrimp with ice pan on bottom. EHS observed temperature of shrimp in contact with ice bath under 41F. However, EHS observed temperature of container not in contact with ice only decreasing 3 degrees in 30 minutes. EHS advised to spread out portioned shrimp onto sheet pans or place all in ice bath to quickly cool. CDI - PIC voluntarily discarded lobster sauce due to missing cooling parameters, PIC spread shrimp out onto ice bath to ensure adequate cooling. (0.5)
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensil being stored in water at room temperature. EHS advised that in use utensils shall be stored in running water or at a temperature of 135F. CDI - PIC removed utensil from water. (0) |