| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.-Observed facility sliced ham and turkey in the customer grab-n-go display case, prepared the day prior with temperatures ranging from 45-47F. 4hr cooling parameters missed. Observed BBQ ribs out of original packaging and repackaged in to-go plastic containers with temperatures at 45F in customer g-n-g display case, prepared this morning; pass the 4 hrs cooling parameter . -CDI- PIC voluntarily discarded food items. Points not escalated due improvement.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 in the grab-n-go customer service display cases chicken salads and and fried chicken thighs that were prepped this morning being cold held above 41F (see temp chart) ; food items with/in 4 hrs cooling parameter. -CDI-PIC placed items in WIF for rapid cooling; proper temps was reached.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 in customer grab-n-go display cases a variety of TCS food items not being properly cooled ( see temp chart ) below 41F before being placed in display cases; all food items were being stored in some type of plastic packaging and recommend venting once items are placed in WIC or WIF to assure proper air flow; assure food item are being temperature checked to proper cold holding temperature and w/in 4hrs cooling parameter before being taken out. -CDI- PIC voluntarily discarded some food items and others were placed in WIC/WIF for rapid cooling. ( refer to # 20 and 22 in inspections report)
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
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf-Observed cooked chicken being thawed in prep sink without running water. -CDI-PIC placed food item in WIC. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife and spoon used in sub station being placed on a prep table not being sanitized every 4 hours and soiled. -CDI-PIC w/r/s items in 3-comp sink; items placed on a clean surface of another prep table. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
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 plastic to-go containers/lids throughout market not fully covered in plastic packaging or inverted causing some to become soiled with food debris and residue especially to-go containers that are stored close to the trash cans -CDI- PIC covered all to go containers /lids articles not soiled and voluntarily discarded soiled articles. |
|
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 soiled surfaces of all dry storage areas under prep-tables where single use/service articles ( to containers/lids) are stored in need of more frequent cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Floors and walls ( in hard to reach areas and not) in need of frequent cleaning. |