|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed rice holding below 135F, stored on top of toaster oven. PIC stated rice is cooked in a large batch in the morning, then one container of rice is moved for hot holding (HH) in the steam well. The extra rice is stored on top of the toaster oven as backup for HH steam well when the rice in HH steam well runs out. -CDI- Because the rice was still within its 4 hour window, PIC moved the rice to the WIC for rapid cooling. Going forward, PIC stated the facility will always place extra backup rice in the WIC for cooling, until it is needed for the steam well. The rice will then be reheated in the microwave to 165F before transfer to steam well.
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 . |
|
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 potato salad stored on top of the toaster oven at 82F. Observed raw sirloin steak and raw burger in under-grill cold drawer at 45F. PIC stated potato salad was removed from the WIC less than 4 hours ago and both the burgers and steaks were below 41F when they were checked at 11am. EHS observed the under-grill drawer has broken gaskets, and PIC stated the rise in temperature is due to gasket damage. PIC stated the gaskets are set to be replaced soon. -CDI- PIC moved all items to WIC for rapid cooling because they were within their 4 hour timeframe.
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 . |
|
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 fried shallots held on time (TPHC) for 4 hours. -PIC had blank copy of TPHC procedures and EHS observed PIC fully fill out procedures during inspection.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
-Observed no time stamp for fried shallots held on time (TPHC) for 4 hours. PIC knew shallots finished cooking at 11am, and properly added time stamp to food item. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed visibly soiled wiping cloth stored on prep top, not in sanitizer solution. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. -Observed cut avocados with their sticker visible on their exterior. When properly washing fruits/vegetables, ensure all sticker residue is removed. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed portion cup used as scoops in beer cheese submerged in beer cheese. Ensure handle-portion of scoop (where employees touch) is removed from the food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed cutting boards at the prep top units heavily stained and scored with deep groves. Replace cutting boards. -REPEAT- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 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 floors with visible dark buildup, in need of cleaning, under and around equipment. |
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