|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
**Observed sanitizer solution at 3 compartment sinks measured less than 200 ppm. CDI- refill and chemicals and provided complete concentration at the time of inspection.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 .
** Observed cleaned pots and pans on clean shelves with old stickers on at dish areas. CDI- Items sent to be washed again properly. Ensure to remove old stickers and thoroughly clean all dishes every time. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
** Observed shredded cheese in the lowboy next to grill top, rice made a day before in the blast chiller, fruit cocktail, stir fry measured above 41F. CDI- cheese was discarded at the time of inspection, staff explained about rice was taken out and left it on the counter this morning waiting to be cooked for fried rice, was putting it in the blast chiller while waiting to be fried. Fruit cocktail and stir fry were made this morning, time is still permitting, items go to blast chiller to cool quickly.
** Points remain the same at this time.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
REPEAT
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
**Observed date marking on items are wrong (date 10/8/26 when it is 10/5/26, date 10:46 PM when it’s actually AM) on several items in blast chiller and cooler. Proper date marking shall be implemented and stay consistent across the board. All RTE food items once cooked or opened shall be within 7 days date making. VERIFICATION NEEDED within 10 days. 10/15/26.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
**Observed no written procedure for TPHC for buffet bar, only temperature log available, some sheet was not marking the date nor giving detail of the entire procedure that supposed to be followed. EHS email the form and discuss in detail with PIC at the time of inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
** Observed several wet stacking of clear plastic containers on shelving. Ensure to air dry all clean dishes before stacking them up. CDI- items were corrected at the time of inspection. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
** Observed sensor running water at several hand sinks are too hot for proper handwashing. The temperature measured at 123F. Suggest comfortable tempered water for proper hand washing at 110F at any handwashing sinks in the kitchen. In addition the sensor at those sinks need to be adjusted for longer time to allow proper hand washing. VERIFICATION NEEDED within 10 days. 10/15/26. |