| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
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 can opener and meat slicer with visible food debris on its food-contact surfaces. Increase frequency of cleaning. -CDI- PIC moved items to be properly washed, rinsed, and 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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed visible accumulation of pink and dark buildup along ice shield in ice machine. Increase cleaning frequency. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed portioned lasagnas reheating in oven reach 154F after more than 2 hours. Observed meat sauce reheat to 104F in 30 minutes. PIC stated sauce reheat was complete. -CDI- PIC voluntarily discarded the lasagna. PIC reheated meat sauce in oven to 165F within less than 2 hours. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
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 four large containers of marinara sauce in reach-in cooler 3 not reach 41F or below within the cooling parameters. Marinara sauce was cooling in reach-in for 2 days in large, deep containers with lids. Marinara sauce was recorded at 44F. -CDI- PIC voluntarily discarded the items above 41F.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
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 four containers of marinara sauce cooling in reach-in cooler 3 from two days ago in large, deep tubs covered with lids. Sauce did not meet necessary cooling parameters. -CDI- PIC voluntarily discarded the sauce.
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 . |
|
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 numerous German roaches on glue traps on floor of kitchen.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Remove glue traps that are harboring dead roaches. Call pest control as needed for additional service. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
-Observed employee cloth drying utensils after being cleaned and sanitized.- CDI- Employee halted cloth drying and proceeded to air dry utensils. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed visible buildup of debris along floors and walls in hard-to-reach areas. Increase cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. -Observed 0.36 FC in back of WIC and 4.1 FC in front of WIC. Food storage areas require lighting minimum of 10 FC. |