|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed multiple TCS applicable foods in small containers placed inside a larger metal food container holding a stagnant shallow water bath. Larger container found sitting on top of a wire basket and wire basket set on the flat top grill. According to PIC, these were reheating and the process began at beginning of inspection. Products were observed to be inefficiently reheating due to indirect contact with flat top surface as temperatures rose between 0-10 degrees F after 45 minute interval. CDI - More water added to bath of larger container which was then transferred directly onto the stove top at highest heat setting to allow reheating towards > 165 F. -1.5- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed a total of three prep units with ambient temperatures > 41 F and holding TCS foods above 41 F. See temperature chart. Unable to verify when the units began to malfunction using Boha!. PIC revealed that the foods had been pulled from walk-in cooler and placed in unit prior to and during today’s inspection. CDI - All foods transferred to the walk-in cooler to cool down and emergency work order submitted for repairs. Facility instructed to discontinue use of the non-functional units. -3-
EHS will follow up within 3 days to verify repairs to prep units.
***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.***
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. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food containers wet stacked since previous day. Allow to air dry prior to stacking. CDI - Utensils transferred to dish machine and w/r/s. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed three prep units unable to maintain TCS foods at < 41 F. Doors to 1 of these units does not sit flush. Restore cold holding < 41 F and repair doors. -0.5- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 broken floor tiles throughout kitchen. Repair. -0.5- |