| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed hand washing sink in back of kitchen without disposable towel. CDI, dispenser refilled. Repeat. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed some containers of unwashed produce stored over RTE sauces. CDI, foods relocated for proper storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
3
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed several shrimp not cooked to required temperatures and cooked to 119-132 degrees F. CDI, shrimp placded back on grill to continue cooking untill reaching above 145 degrees F. See temperature observation chart. Repeat. |
|
20
|
0
|
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. - Observed deep containers of pasta, noodles and asparagus cooling in deep covered containers in walk in cooler. Observed noodle cooling at 110 degrees F and asparagus cooling at 87 degrees F at 12:52. At 1:33pm the noodle was at 106 degrees F and asparagus at 87 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, pastas and asparagus transferred to shallow uncovered containers to rapidly cool in walk in cooler.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed blanched asparagus, container of goat cheese , cut Tomatoe garlic in oil cold held above 41 degrees F. See temperature observation chart. CDI, items voluntarily discarded .
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaner and degreaser stored over flour and dry storage container on rack. CDI, chemicals relocated for proper storage. |
|
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 deep containers of pasta, noodles and asparagus cooling in deep covered containers in walk in cooler. Observed noodle cooling at 110 degrees F and asparagus cooling at 87 degrees F at 12:52. At 1:33pm the noodle was at 106 degrees F and asparagus at 87 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, pastas and asparagus transferred to shallow uncovered containers to rapidly cool in walk in cooler.
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 . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
Observed several vacuum packages of fish thawing in walk in cooler not removed from packaging. CDI, fish removed from vacuum oxygen environment.
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground. |
|
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 metal panel on interior of door of WIC damaged. Observed a couple lights out
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a couple container lids with cracks. PIC, removed from use for discarding. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. General cleaning needed between fryers, floor under fryer and shelving above breading station. |