|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed sticked residue on dishes stored as clean, stacked and directly touching the interior of other dishes. -CDI- Dishes were brought back to 3-compartment sink to be re-washed/rinsed/sanitized.
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 .
-REPEAT-
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
-Observed dish machine dispensing 0ppm chlorine during inspection. -PIC contacted Ecolab representative during inspection. Facility will use 3-compartment sink to wash/rinse/sanitize temporarily, until dish machine is repaired. -3 day verification visit required-
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 |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed grilled peppers holding below 135F in hot steam well. -Observed pans double-stacked with peppers, such that peppers container was not directly touching the water below. -CDI- PIC reheated peppers and removed double-pan.
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 . |
|
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 all TCS foods in chicken prep cooler above 41F (raw chicken breasts, raw chicken tenders, raw chicken nuggets, buttermilk pickles, buttermilk). Observed ambient temperature of cooler at 44F. -CDI- PIC stated foods were placed in cooler at 8:30am (more than 4 hours ago). -PIC voluntarily discarded the raw chicken, buttermilk, and buttermilk pickles. -During inspection, PIC contacted refrigeration technician. PIC stated technician will arrive tomorrow morning. -Facility may not cold hold in prep cooler until it is repaired and properly cold holding TCS foods at or below 41F. During dinner service, PIC stated facility will use 4-hour TPHC for holding raw chicken. EHS and PIC reviewed TPHC procedures. -3 day verification visit required-
-Observed ranch and bleu cheese holding in tall RIC above 41F. PIC stated ranch and bleu cheese was left at room temperature during lunch service, then placed in the cooler after lunch rush. -CDI- PIC moved ranch and bleu cheese to WIC for rapid cooling. EHS observed both foods cooling at sufficient rates to reach 41F within 4 hours. -EHS recommends placing ranch and bleu cheese on 4-hour TPHC or keeping in refrigeration/ice bath throughout lunch service to maintain cold holding temperatures.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed low reach-in freezer not holding proper freezer temperatures (observed ambient temperature at 33F). Observed fries inside cooler at 39F. -Repair freezer to maintain foods frozen. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed floor paint peeling back, revealing absorbent exposed concrete. Reseal or repaint floors. -REPEAT- |