|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many utensils being stored as clean while visibly soiled with food debris during inspection. PIC began to move utensils to dish pit to be recleaned, but may more were in need to cleaning. EHS will follow up to ensure proper cleaning procedures are being followed. 10 VR required.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak being held in hot cabinet maintaining a temperature of 126F during inspection. PIC stated that steak is cooked to 135F before being placed into hot holding, and had briefly been removed from temperature control to prepare a customer order. CDI - Employee reheated steak to 174F before placing back into hot holding.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single use portion cup intended to scoop out cotija cheese being stored in direct contact with the food. EHS recommended using a utensil with a handle to preclude possible contamination of food. CDI - PIC discarded cup and replaced with tongs. |
|
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 many plastic hotel pans being stored as clean while wet stacked together during inspection. All items must be air dried before stacking together. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door ajar during inspection. CDI - PIC closed
5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster area littered with debris during inspection. Ensure employees are aware of their duty to maintain cleanliness in dumpster areas.
EHS note - Establishment shares dumpsters with other facilities in strip. Debris and litter in dumpster area appears to come from neighboring establishments. |
|
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 hand soap dispenser detached from wall and being stored atop paper towel dispenser during inspection. Repair or replace. |