|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue building up on inside of top interior of ice machine. PIC stated ice machine is scheduled to be cleaned today. (0) |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items above 41F in every make unit on line. EHS confirmed all units are working except for flip top at the end of make line. That unit is holding at an ambient of 55F. The other make units were observed with an ambient temperature of 41F or below. EHS discussed various methods to ensure cold holding is achieved throughout the day. 3-day VR required to observe flip top has been repaired. All TCS foods found above 41F were sent to the WIC to quickly cool. PIC stated temperatures were checked at 11am, TCS foods were still in the cooling window. REPEAT. (3)
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 TPHC during inspection. PIC showed EHS recipes which state items are held for “4 hours at room temp”. EHS stated this is not compliant. Procedure should state what items are held on time, how it is labeled, and what is done with it after 4/6 hours. EHS observed process being conducted correctly. CDI - EHS provided facility with TPHC form. (0)
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed tuna thawing in WIC without an opening to allow entry for air. CDI - PIC created air slits in packaging to continue to thaw. (0) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed pans stored as clean being wet nested. REPEAT. (1) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top in disrepair during inspection. Observed WIC door shutting at an angle, making it difficult to completely shut door. Repair. REPEAT. (1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 tile flooring at mop sink in need of new grout. Tile area is accumulating food residue from the lack of grout present between tiles. Repair. REPEAT. |
|