| 20 |
3 |
Proper cooling time & temperatures |
No |
No |
No |
Yes |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tomato soup and carrot curry soup cooling in the walk in cooler from yesterday above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION
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 . |
| 24 |
0 |
Time as a Public Health Control; procedures & records |
No |
No |
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. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no written procedure or time written on sauteed peppers and onions held on rail at the grill that PIC stated were held for service and then discarded. CDI: Product voluntarily discarded. Peppers and onions will be sauteed to order to go with potatoes.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 tomato soup and carrot curry soup cooling in deep, covered lexan. CDI: Soups voluntarily discarded.
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 |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket for walk-in freezer in WIC unit #4 Repair or replace gasket. REPEAT VIOLATION New gasket has been ordered. |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed drawers in the Le Meridien lounge in need of cleaning. REPEAT VIOLATION All previous violations corrected. |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
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 corner guard missing at column in the kitchen near office. Observed several floor tiles throughout facility cracked. Observed floor between walk in cooler and walk in freezer broken and damaged. Observed some missing baseboards throughout kitchen and hallway near dish area. REPEAT VIOLATION Some items repaired from previous inspection. |