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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 portioned bags of lamb and pasta over filled in a prep top in pre portioned bags. PIC stated that they went into the prep unit approximately 45mins prior to the inspection. All other foods in the unit were 41F or below. -CDI- PIC moved the foods into the WIC to cool. Observed a garlic and oil mixture at 74F on the grill top. EHS coached PIC that the garlic and oil mixture must be on temperature control or TPHC. PIC stated that they will determine whether or not they will switch to garlic powder or do TPHC. -CDI- PIC voluntarily discarded.
EHS will email a copy of the TPHC sheet.
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 Chow Chow and garlic and oil sauce past 7 day date marking window. -CDI- Foods were voluntarily discarded. Ensure all TCS foods requiring date marking are properly discarded when past 7 day date window.
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 . |
|
35
|
0.50
|
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 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed packaged lobster thawing in a container of water that was not running. Water was 84F. Ensure that proper thawing methods are used. -CDI- Lobster was placed into a metal container and put into the WIC to finish thaw process. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small fruit flies present in the rear of the facility by the mop sink. Ensure that pest control addresses this portion of the facility. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoops handles present in the semolina and present in the flour. Ensure that scoops are stored so that the handles are not resting atop food. -CDI- PIC adjusted scoop handles. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several wet stacked metal containers. Ensure that dishes are properly air dried prior to stacking together. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed a small leak in the air vent on the ceiling above expo. Vent was not dripping on food or food contact surfaces ensure the leak is repaired. |
|