|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer coming from the dispenser at 0ppm quat. CDI: Bulk sanitizer bottle was replaced as it appeared that stock solution connected initially was adulterated. Solution testing at 200ppm after bottle replacement.
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 |
|
20
|
0
|
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 grilled chicken cooling while tightly wrapped in cooler drawer at a rate of 0F/min. CDI: Chicken uncovered and spread out and moved to reach in cooler top shelf and cooled at proper rate. Chicken shall be cooled to 41F in main kitchen prior to bringing to the turn grill due to lack of cooling equipment in facility.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 Observed tuna salad and grilled chicken cooling in deep, tightly covered containers. CDI: Items were opened and spread out on top shelf of reach in cooler and cooled at proper rate. EHS advised PIC that chicken cooked in the upstairs kitchen should be rejected upon delivery of it downstairs to the Turn Grill if the product is above 41F. No primary cooling should be done in the Turn Grill kitchen. Additionally, EHS discussed with PIC that tuna should be cooled in the can in the reach in and all other ingredients for tuna salad should start cold prior to making the tuna salad. This will help eliminate the need for cooling or significantly reduce the amount of cooling needed to the product. If after mixing the product is above 41F, the product should be placed in a shallow pan, uncovered on the top shelf of the reach in to properly cool.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed ice offered in a self serve form via a cooler in the customer area. Facility has an ice and water dispenser that is fully enclosed. EHS strongly recommends making a sign that the ice is not for consumption. Otherwise, ice shall be protected in a way that prevents contamination such as a food shield or constant monitoring. CDI: Sign placed on cooler to indicate ice is not for consumption and only for refilling coolers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed door handle of 2 Door Standing RIC in need of repair. Improvement from previous inspection as some have been repaired. Continue with repair or replacement. Observed shelving in reach in cooler significantly rusted. Repair or replace racks so they are smooth and easily cleanable. Observed damaged gasket on reach in freezer door. Replace gasket. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed AC vent near grill with significant microbial build up. |