|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed chicken cooked on and cooling since 4/14/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Chicken voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed garlic oil being stored above air curtain in prep unit holding above 41F during inspection. Garlic oil voluntarily discarded. Observed ham and cheese stuffed breads being held outside of temperature control. Breads to be held on TPHC for the day, and held in refrigeration going forward. Observed all TCS food items in bottom of prep unit holding above 41F during inspection. See temperature chart. Ambient in unit 48F. All items had been placed in unit one hour prior to REHS discovery. Maintenance contacted during inspection. Unit to be temporarily moved to TPHC until repair. TPHC form provided and filled out during inspection.
72 hour VR required.
Repeat. 3 pts.
Risk Control Plan to be implemented during follow up visit.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
Observed no disclosure on menu during inspection. Asterisk on dish served with under cooked eggs leads to statement claiming customers can add additional proteins to their meal. Addition of disclosure statement and correction of footnote symbols necessary.
10 day VR required.
0.5 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed cooked chicken cooling while in a deep, covered bowl during inspection. Chicken had missed cooling window and was voluntarily discarded. Observed facility storing a multitude of foods that had been cooked and cooled on site. Per PIC, facility currently cools the following items from hot: Chicken, ground beef, pepper sauce, quinoa, bechamel, ham and cheese filled pastries, strawberry and cream pastries, shell eggs, beef filled empanadas, and chicken filled empanadas. Permit states facility is limited to cooling down cooked chicken. See General Comments for permit condition statement. Facility does not have proper cooling equipment, such as a WIC or blast chiller. Facility shall either discontinue cooling all items except cooked chicken and one additional item, or shall acquire proper cooling equipment.
10 day VR required.
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 . |
|
56
|
0
|
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 various employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods.
0 pts. |