|
|
| 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 |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean dishes (tongs, multiple metal containers) stored as clean with food debris/residue on food contact surfaces, have not been properly cleaned before storing. EHS discussed cleaning process with PIC. CDI- dishes removed from clean area, put in dish pit to be wash/rinsed/sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 smoked pork belly with “prep date” time affixed, label indicates that shelf life is 30 days. PIC stated that the “prep date” time that is affixed is actually the date pulled from freezer, product is typically cooked the day prior to freezing. Product has a 4 day shelf life after pulled from freezer, according to PIC. Process is to smoke pork, cool overnight, portion/cut and process the next day and put into freezer. EHS explained that this product must have a freezer pull date, as well as the date the product is cooked, making sure both dates do not exceed the 7 day limit. PIC stated labels do not have option to put both times. EHS suggests adjusting process, label product with prep date/time on label, use day dots once pulled from the freezer. Product should have a prep date, as well as date pulled from freezer. CDI- dates adjusted on product, PIC will discuss with staff. PIC adjusting date label process for this product. REPEAT.
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 |
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 cacciatore pasta noodles that were in cooling process, temped at 55F in walk in, stored in deep volume container with lid affixed. Observed cooked ribs that had not finished cooling process, temped at 48F in walk in cooler. Both products were within cooling parameters, may not of met parameters without adjusting method. CDI- pasta put into ice bath, ribs moved to freezer to finish cooling, both products dropped to 41F or below by end of inspection. REPEAT.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards in kitchen and on prep line with deep grooves, no longer smooth and easily cleanable. EHS discussed specific cutting boards with PIC, colored cutting boards that are turning white with deep grooves/scoring. REPEAT. Note: Facility has replaced a few boards since last inspection.
4-501.11 Maintain equipment in good repair. Observed metal pan being used to hold up piece of flattop grill, broken equipment in this area.
4-502.11(A) Maintain utensils in good repair. Observed plastic bus tubs with damage, cracking/cracked at handles. Replace. |
|
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. Observed left side of hood system with buildup, in need of cleaning. Observed shelving in walk in cooler (specifically at raw meat cage) with white buildup between racks, in need of cleaning. REPEAT. Note: points de-escalated, improvement from previous inspection, EHS discussed hood cleaning frequency with PIC during inspection. |
|