|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf.
Observed no paper towels available at (1) hand sink in flight deck kitchen. CDI - Employee provided disposable hand towels to station. 0 demerits due to improvement since last inspection. -0- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P.
Observed compliance with exception to recently prepared mashed potatoes <°135 F in the hot holding cabinet. CDI - PIC instructed food handler to reheated items >°165 F. 0 demerits due to improvement from previous inspection. -0-
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 sliced tomatoes (1/30-2/5) and lettuce (1/31-2/6) being held for resale in the facility past expiration dates and no date labels for portioned cups of garlic parm in flight deck kitchen reach-in unit which was prepared on 2/7. CDI - Allowed portioned garlic parm to be date labeled. Remaining expired foods were voluntarily discarded by PIC. -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. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 multiple TCS applicable foods made today cooling inefficiently due to being covered with several layers of cling wrap, lidded, inside deep plastic containers and in high volume/density in the walk in coolers. Refer to temperature observation chart. CDI - Foods divided in to smaller portions, left vented and/or transferred in to the walk-in freezer to cool down towards <°41F. -1-
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. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed bag of onions stored on the floor inside of the walk-in cooler. CDI - PIC removed from floor. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed a food handler without effective hair restraint cutting lemons in the prep kitchen. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair.
Observed two non-functional prep units at flight deck kitchen. Both were not in use during inspection. PIC states that foods are being held out on 4 TPHC at these stations. Repair equipment. -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: 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 (1) missing ceiling tile above the dry storage area in prep kitchen. Provide. 0 demerits due to improvement from previous inspection. -0- |
|