|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a stack of metal insert containers to have evidence of being cloth dried as there were cloth fibers on both the food contact and nonfood contact surfaces of the containers. EHS advised the PIC that cloth drying is not an acceptable way of drying dishes and they must be air dried.
CDI - All contaminated dished moved to the 3 compartment sink to be W/R/S.
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 . |
|
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 insert containers of chorizo, steak, and chicken to be at temperatures of 94-115F in the steamtable. PIC stated they were not going to be used and would be discarded as they were just left over from the batches cooked during the lunch rush. PIC stated they always cook fresh when new orders come in and discard the previous batches.
CDI - PIC voluntarily discarded all 3 containers.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies throughout the back kitchen area. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed the in use scoops for the ice machine and the chips bin at the front counter to be stored directly on top of the ice bin and chip bin without any barrier of protection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the dishwasher to be broken and not functional at the time of the inspection. PIC stated they are already in the process of replacing it with a new version of the exact same model. 3 compartment sink was observed properly set up and had proper sanitizer concentration. Dishes were not observed to be contaminated with food debris at the time of the inspection and the broken equipment does not appear to be causing issues in the dishwashing process at the facility. |