|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a piece of raw burger in a pan containing raw trout filets in the refrigerated drawers beneath the grill. Pans were not observed to be stored in an improper order and were stored next to each other. EHS emphasized that the staff must be careful when grabbing the raw burgers to place onto the flattop so that they do not contaminate the raw trout which is not required to be cooked to the same temperature as the burgers.
CDI - PIC voluntarily discarded the trout filets that were in contact with the raw burgers and changed the insert container the raw trout was in.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed a cookline employee go to take a skewer of shrimp off of the grill when the middle shrimps were observed at 128-133F. EHS emphasized the importance of utilizing the food thermometers to ensure final cook temperatures are being met.
CDI - Shrimps left on the grill until final cook temperature of 154F was achieved. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed one insert container of tomato jam stored in the tabletop cold holding unit at a temperature of 44-46F. PIC stated it was there overnight and was unsure how long it was out of temperature as he did not have a chance to do his morning line check at that time. All other items in the tabletop cold holding unit observed at 41F or below and the ambient was observed at 38F. Drastic improvements from previous inspection which had multiple units not in temperature, points de-escalated. EHS warned the PIC that a future cold holding violation will result in a RCP being implemented.
CDI - PIC voluntarily discarded tomato jam.
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed insert containers of hot smoked salmon, blanched fingerling potatoes, and whipped ricotta in refrigerators throughout the cookline that were all not provided with date marks at the time of the inspection. PIC stated the salmon and potatoes were cooked yesterday as this weekend was extremely busy and they needed to remake a majority of the products. Whipped ricotta was from a bulk batch that was observed with the proper date marks and within the 7 day date range. REPEAT.
CDI - PIC date marked all items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed multiple stacks of cleaned metal and plastic insert containers to be wet nested on the drying racks in the dishwashing area. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. - Observed the gaskets to a majority of the refrigerated drawers and lowboy doors at the cookline to have accumulations of food debris/black grime. REPEAT.
- Observed the interior base of the 2 door RIF in the dishwashing area to have accumulations of food debris.
- Observed the speed rack in the WIC used for cooling to have food debris on the nonfood contact surfaces. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee coat hanging on a dry storage rack that had bins of cleaned utensils on it across from the coffee brewer in the wait station area.
- Observed an employee phone and speaker stored on a shelf in the dishwasher area amongst/above cleaned and drying dishes. |