|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed chemical dish machine unable to dispense chlorine. EHS observed fluid line for sanitizer was severed and unable to pull chemical to machine. PIC contacted autochlor and a representative was sent immediately. EHS will allow facility to operate for today, ensuring the unit is fixed for tomorrow. EHS will conduct a VR tomorrow to ensure unit is repaired prior to facility opening. If unit has not been repaired facility will not be able to operate. (1.5)
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 |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cowboy butter and truffle butter stored at room temperature. PIC stated the butter was unsalted. EHS observed butters above 41F during inspection. PIC stated butter had been removed from refrigeration and hour prior to inspection. CDI - EHS advised to use temporary TPHC for the items at room temperature and provided the procedure form for future use if needed. (0)
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 EHS observed numerous items cooling in facility during inspection. EHS observed Korean BBQ beef cooking in reach in unit in large container, EHS observed no active monitoring or stirring during inspection. EHS observed inadequate cooling rate of BBQ after thirty minutes. EHS observed numerous items cooling from ambient from being prepared prior to inspection. These items include raw steak (ribeye, filet, etc), cooked rice, and raw chicken. EHS observed these items cooling in reach in units covered tightly with plastic wrap. EHS observed no temperature change after 30 minutes. Facility is utilizing drink cooler for storing raw proteins, this unit has not been approved for holding TCS items. PIC stated a unit has been ordered for extra storage, however, a part is needed. CDI - PIC removed BBQ from reach in, placed into thin metal container and placed in freezer to quickly cool. PIC removed raw proteins and moved them to lowboy cooler at grill uncovered to quickly cool. EHS observed temperature changes within 15 minutes. REPEAT. (1)
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple stacked pans clean but stacked still wet. EHS advised to stagger pans to allow for adequate air drying. REPEAT. (0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed coca-cola cooler being utilized in kitchen for raw proteins and food for service. Cooler is designed to be used for bottled beverages only. Provide adequate equipment for cold holding. REPEAT. (0.5) |
|
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. EHS observed debris and residue build up behind three compartment sink and can wash area. Increase cleaning frequency to avoid accumulation. (0) |