|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw octopus and shrimp stored over vegetables in walk in cooler. CDI- Vegetables removed.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored over washed and cut produced in the walk in cooler. CDI- Unwashed produce removed and placed with unwashed items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old meat debris. CDI- Slicer broken down for cleaning.
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 . |
|
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 steak, pork, and shrimp holding above 41F in the prep top unit. Items were over stacked in the units. The bottom was in temp, however the very tops were out of temp. CDI- Items placed in the freezer and all were cooled to below 41F. Pts not escalated based on severity and improvements based on last inspection (item #33). Manager showed SOPs for how items are to be cooled and maintained at or below 41F. All other items checked were within temp. Manager also has SOPs for when items went out of temp. Items are removed from the line and iced or placed in the walk in cooler/ freezer for cooling.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 steak and pork belly over-stacked in the prep top unit. CDI- Items portioned and placed in freezer. Manager stated that they are supposed to keep all foods below the fill line to maintain temp.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed scissors in use that do not come apart for cleaning. CDI- Scissors removed. Manager ordered new scissors during inspection and showed EHS the order form. Scissors are to arrive tomorrow morning.
4-502.11(A) Maintain utensils in good repair. Observed scissors rusting. CDI- Scissors discarded. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed area of flooring (where large ice machine used to be) with exposed concrete. Concrete is absorbent and holding water. Get fixed. Observed same area with low grout in between tiles. |