|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf.
Observed chopped tomatoes prepared yesterday without a date label. CDI - PIC added date label to container.
REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P.
Observed incorrect date label for portioned milk (labeled as 2/20). Discussion with food handler revealed that milk was first opened and portioned today and that the label placed is following the manufacture’s printed expiration date label. CDI - Reviewed date marking FIFO practices and allowed food handler to correctly label to reflect 7 day requirement (use by 2/16). No escalation of points due to improvement from previous inspection. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf.
Observed unidentifiable spray bottle with orange liquid substance. PIC confirmed it was degreaser. CDI - Spray bottled labeled. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 large deep container with high volume of cooked potatoes inefficiently cooling in the walk-in cooler after 30 minute assessment. Refer to temperature observation chart. CDI - Food handlers separated food into smaller portions in a metal container, placed in between two containers full of ice baths. Temperatures began to rapidly decrease towards <°41 F after additional 15 minutes. -1- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41 F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. - Pf.
Observed container of cooked salmon left out on prep table to thaw. CDI - PIC transferred food into prep reach-in unit. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed plastic drink cups stacked together wet beside the soft drink machine. Ensure utensils are separated to promote air drying. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed damaged rubber gaskets at the reach-in and prep reach-in units at cookline. Replace. Observed detached hand washing sink. Re-caulking needed. -0- |
|