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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken being stored over raw beef and raw pork being stored over raw seafood on shelves in WIC. CDI: PIC re-arranged items to proper storage order. |
|
20
|
1.50
|
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. 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 . Observed a large deep plastic container of Burria stew covered, a large container of tightly stacked chicken flautas cooling from the night before that did not reach 41F or below. See temp chart. CDI: PIC discarded items. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a large container of shredded lettuce being stored in prep flip top cooler at 62F, and various salsa’s being held in salsa RIC at 47F. Also observed a container of Queso being held in WIC at 43F. Ambient air temperature of one side of WIC was 45F, other side of WIC was 39F. PIC moved all TCS foods away from side of WIC that ambient air temp was 45F, all TCS food items on other side of WIC were being held at 41F or below. PIC contacted service provider to evaluate WIC and salsa RIC and stated he would be onsite tomorrow morning. Shredded lettuce and most of salsa’s were moved to WIF to rapidly cool as they had been placed in respective cooler’s at 11am, Queso was voluntarily discarded by PIC and other half of individually portioned salsa’s were placed on TPHC to be discarded after 6 hours. VERIFICATION REQUIRED within 3 days to ensure WIC and RIC are holding food items at proper temperatures. |
|
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 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 . Observed a large deep plastic container of Burria stew covered, a large container of tightly stacked chicken flautas cooling from the night before that did not reach 41F or below. See temp chart. CDI: PIC discarded items. REPEAT |
|
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 RIC holding an ambient air temp of 47F, a portion of WIC holding an ambient air temp of 45F and torn gasket on door to WIC. Repair equipment and replace gasket. |
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