|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
EHS observed facility had prepped several bags of arugula the day prior that was found to be between 45-47F during inspection. Product was placed in ziplock bags and tightly packed into a metal pan.
CDI- Bags of arugula were voluntarily discarded.
-1.5-
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
EHS observed that steak on menu has the potential to be served undercooked. During inspection, PIC stated that steak is cooked to 135F per written procedures. However, line cook onsite stated that they cook the steak to approximately 155-160F. Cook made a steak while EHS was onsite and final cook temperature was 160F. Facility does have a consumer advisory on the steak but is missing the disclosure.
CDI- EHS and PIC decided to add the disclosure to the consumer advisory since written procedures state it should be cooked to at least 135F as other cooks may follow those procedures. PIC added the disclosure to the consumer advisory.
-0- |
|
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 approximately 6 pans of roasted corn, one large pan of cut tomatoes, and approximately 8 pans of cut tomatoes that were cooling at a very slow rate. 0-1F over a 30 minute period. Items were tightly wrapped with plastic wrap and stacked on top of each other in the walk in cooler. Facility does not use a cooling log or other method to track the cooling of food.
CDI- Items were unwrapped and placed in an ice bath. Facility still has approximately 1 hour to cool products.
-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 . |
|
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 several flies throughout the facility.
-0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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.
EHS observed gaskets fry station cooler in need of more frequent cleaning. Observed dish racks near dish machine in need of more frequent cleaning.
-0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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.
EHS observed areas underneath shelving and equipment are in need of more frequent cleaning.
-0- |