| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed ice machine with visible black buildup along ice chute. Increase frequency of cleaning. Ice machine is used to fill drinks for customers. -Improvement noted since past inspection due to ice machine being only violation. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 chili cooling from overnight not meet cooling parameters. Observed chili in WIC at 57F, stored in deep metal container, covered with lid. -CDI- PIC voluntarily discarded the chili.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw shell eggs stored in cold well by grill at 50F. PIC stated eggs are brought out of WIC at 6:30am, then placed back in WIC at 10:30am after breakfast ends. Observed ambient temperature of cold well at 40F. -CDI- PIC placed eggs on time (TPHC) for 4 hours, to be discarded when breakfast ends at 10:30am.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed queso, grilled mushrooms, chili, diced chicken, and cut lettuce in WIC without date marks. PIC stated all items were prepared or cooked yesterday. Observed opened bag of chicken nuggets in lowboy without date marks. PIC stated chicken nuggets were opened two days ago. -CDI- PIC properly added date marks to all items.
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 procedures for sliced American cheeses held on extended time (TPHC) for 8 hours. -CDI- EHS sent blank TPHC form to PIC to be properly filled out and posted in store for cheese and all other items held on time during lunch/dinner service.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
-Observed sliced American cheeses held on extended TPHC for 8 hours, with incorrect time stamps. Facility uses two time stamps for cheese held on 8 hour TPHC; the first is a one hour time for tempering, and the second is a 7 hour hold time, to add up to a total TPHC hold time of 8 hours. EHS observed proper one hour time stamp upon arrival, yet the 7 hour time stamp was added to cheese 1.5 hours after the first hour of TPHC ended. Therefore, EHS observed improper time stamp showing a discard time 1.5 hours after the 8 hour hold time. -CDI- PIC changed time stamp to properly reflect the 8 hour hold time and discussed importance of having accurate timing for both time stamps.
-EHS will follow-up with facility to ensure TPHC form and proper time stamps are being utilized. - |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chili cooling from overnight not meet cooling parameters. Observed chili in WIC at 57F, stored in deep metal container, covered with lid. -CDI- PIC voluntarily discarded the chili.
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 . |
|
49
|
1
|
Non-food contact surfaces clean |
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 fryer station, grill station outside of ice machine, low reach-in-coolers, and shelves in the walk in cooler with visible food debris/residue, in need of cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored on crates above burger buns. |