|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed sticker and food residue on multiple stacks of metal insert containers while being said to be stored as clean. -CDI- PIC placed all of the contaminated dishes in the dish pit to be W/R/S. REPEAT*** (3 pts)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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
Observed raw chicken, raw shrimp, cut tomatoes, and raw steaks that were said to be cold holding all holding above 41F. PIC stated that the items were recently prepared before being placed in the units (except for the steak). -CDI- PIC voluntarily discarded the steaks and placed the other items in the WIC to be quickly cooled to 41F or below. (1.5 pts)
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 |
Yes
|
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
Observed raw chicken tenders and raw shrimp cooling in the flip top next to the fry station at 45-65F. PIC stated that the items were prepped just before the inspection. -CDI- PIC placed the items in the WIC to be quickly cooled to 41F or below. Items had reached 40-41F by the end of the inspection. REPEAT*** (0.5 pts)
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple stacks of metal insert containers wet stacked while said to be clean and dried. -CDI- PIC placed all of the containers in the dish pit to be W/R/S. REPEAT*** (1 pt) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Observed dumpster doors open while not in use. Close dumpster doors while not in use. (0 pts) |
|
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.
Observed a few areas throughout the kitchen in hard to reach areas that had accumulation debris, waste, and minimal food items. Increase cleaning frequency even in the hard to reach areas. (0 pts) |