| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 4 hours from ambient air temperature to 45F. -P Observed cut heads of lettuce cooling in buckets inside the walk in cooler at 69-72F after 3.5 hrs. CDI by voluntary disposal. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products stored inside prep cooler A above 45F, including but not limited to: varieties of cut lettuce, cooked broccoli and cole slaw (see above temperature observations chart). CDI by voluntary disposal. Discussed ensuring that products are placed onto the line from the cooler immediately and items prepared the same day are given sufficient time to cool down to 45F prior to placing onto the unit to be served. REPEAT |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
•3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Written TPHC procedures were unable to be provided. Observed 2 pans of sliced American cheese not labeled with any times. CDI by properly labeling. PIC must provide written procedure by . PIC attempted to pull up procedures on the "We Learn" employee training system but the procedure showed to the EHS did not include labeling and only mentioned the 1 hour tempering time. REPEAT. VR- Provide procedures showing that employees are trained to ensure compliance with NCDENR/FDA guidelines. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle not labeled. CDI by voluntary disposal. |
|
31
|
0.50
|
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 lettuce cooling in the walk in cooler still at 69-77F after 3.5 hrs in a deep pan tightly covered in a bucket of water. PIC states that the lettuce may have been warmer due to the cold water at the prep sink being warm. PIC states a work order has been placed. CDI- by preparing a second batch of lettuce with half the amount using ice to decrease the temperature of the water prior to storing protected and uncovered inside the walk in cooler. Advised PIC check temperatures over time to ensure proper cooling parameters have been met. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed standing water inside prep cooler A. REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed behind the lemonade dispenser nozzles. Oberved debris inside the bottom portion of the stand up freezer. Observed cleaning needed under french fry heat lamps (REPEAT). |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 mold on the can wash walls and build up on the floor under the drive thru soda dispensers. Observed build up on the ac vents ceiling vents over the produce prep table. |
|
54
|
0
|
Meets ventilation and 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 an employee personal cell phone and keys store in a compartment below the sandwich wraps over the food in prep cooler A. |