| 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 boneless wings being hot held in the hot holding drawers across fronm the fryers at temperatures of 129-133F. PIC stated that the wings are only supposed to be hot held for 16 mins at a time but the timer was not on. Cookline employee stated they had been in HH for 30 mins.
CDI - Wings reheated to 165F.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed individual portioned cups of ranch in the dressing opentop to be overstacked in the insert container. Top layer of 12 ranch cups were observed at 45-46F and PIC stated they had been there overnight. Layer below was observed at 41F or below.
CDI - PIC voluntarily discarded top layer of ranch cups.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 4 insert containers of pico de gallo cooling on a shelf in the WIC at a rate of 0.0 degrees/min. Insert containers were observed stacked and with their lids on, not allowing for adequate air flow around the product. PIC stated they were prepped this morning at around 10am.
CDI - PIC removed lids and unstacked insert containers of pico de gallo to allow for rapid cooling.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed no wiping cloth buckets set up in the kitchen for soiled/in use wiping cloths.
CDI - Wiping cloth buckets set up at the time of the inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed cases of single service goods stored/stacked directly on the floor in front of the dry storage rack in the kitchen. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the metal frame of the WIC door to be bent off of the door when it is opened. REPEAT.
- Observed the left hinge of the lid to the dressing cooler to be broken, not allowing it to always sit flush with the unit when closed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no irreversible temperature measuring device on site to measure the temperature in the high temp dish machine. 10 day VR to observe facility acquire an irreversible temperature measuring device. |
|
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 build ups of food debris, grease, and grime on the majority of the cookline equipment including opentops, lowboys, microwaves, refrigerators gaskets, and the exterior of the cookline ovens. REPEAT. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the end of the 3 compartment sink drain pipe to be covered in tape, connecting it to a separate hose directed into the floor drain. REPEAT. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed the employee restroom in the kitchen to not be provided with a covered garbage can. |
|
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 the floors throughout the facility and underneath equipment to have a buildup of food debris, packaging/gloves, and other grime. REPEAT. |