|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a spray bottle labeled as quat sanitizer testing at 0ppm. CDI- PIC instructed food employee to refill the sanitizer at correct concentrations.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed that all TCS foods in the sauté prep unit were above 41F. Observed several items throughout the kitchen that were above 41F (French toast mix, tomatoes, cheese) See temperature chart. CDI- PIC voluntarily discarded all TCS foods that were above 41F. Employees were instructed to keep the prep unit lids closed. REPEAT. Full Points. 3-day VR Required. See comments.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked potatoes, oat milk, whole milk, and shredded pepper jack cheese. CDI- Pepper jack cheese, whole milk, and oat milk were labeled with the open date (3/2/25) and the potatoes were voluntarily discarded. REPEAT.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no TPHC start/discard label on the hollandaise. PIC stated it went out at 8AM. CDI- PIC discarded the current hollandaise sauce an replaced it with a fresh batch with a time label. PIC stated they only use TPHC for the hollandaise sauce. See comments. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a cut avocado in the prep unit with the sticker still on it. EHS educated on importance of washing produce before using it. CDI- PIC voluntarily discarded the avocado and discussed washing prior to use with employees. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several metal pans in clean storage stacked wet. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a blast chiller that is not working in kitchen. PIC stated that they are unsure if it will be repaired. The equipment is being stored clean. Repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tile in the kitchen. Repair as soon as possible. Floors should be smooth and easily cleanable. |