|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cut lettuce above 41F in expo cold well. PIC stated lettuce was prepped this morning (around 9am), then placed in cold well. Observed other foods in expo cold well properly cold holding at 41F. -CDI- Because lettuce was within 4 hour window, PIC placed lettuce in WIC for rapid cooling. By end of inspection, EHS observed lettuce at 41F. EHS and PIC discussed importance of cooling lettuce fully to 41F in WIC prior to placing lettuce in cold well. EHS and PIC also discussed possibility of placing lettuce on 4-hour TPHC, if food does not properly hold at 41F or below in cold wells.
-REPEAT-
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed opened container of blanched mushrooms in WIC without date mark. -CDI- PIC verified prep date (date that the bag was opened) and properly added date mark. PIC and EHS discussed date marking rules, wherein TCS foods held overnight (or intended to be held for over 24 hours) must be date marked.
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 . |
|
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 cut lettuce and sliced tomatoes in WIC cooling too slowly, covered with lids and stacked. Per PIC, lettuce and tomatoes were prepped this morning (between 9am and 10am). -CDI- Because lettuce and tomatoes were still within their 4-hour cooling window, PIC removed lids from tomatoes and lettuce to allow for proper air flow. When cooling, ensure lids are removed and items are not stacked. By end of inspection, EHS observed lettuce and tomatoes cooling at sufficient rates to reach 41F within 4 hours.
-REPEAT-
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed spray bottle without label. PIC stated bottle contains water. |
|
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 heavy buildup of food debris at bottom of prep units, cooler gaskets, and meat case tracks. Increase frequency of cleaning to prevent bacterial growth.
-REPEAT- |
|