|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee drink observed on prep table during inspection. Store employee drinks separately from food and prep areas. REPEAT |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso (130F), carnitas (98F), and black beans (128F) were below 135F in hot holding. Ensure TCS foods in hot holding are at least 135F. CDI - Items reheated to above 165F. REPEAT
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken in ice bath (48F), birria in walk-in cooler (50F), and 4 different salsas in ice bath measured 55-63F were above 41F in cold holding. TCS foods must measure 41F or less in cold holding. CDI - Ice added to ice baths as they were full with ice. PIC states he is going to buy an additional cooler so they won’t have to use ice baths for salsa and raw chicken. Birria was out an hour this morning while an employee heated up a portion of it for the steam table. Don’t leave TCS foods out of temperature control. Birria moved to freezer to cool. REPEAT
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle laying in ice in soda machine ice bin. Keep handle of utensils out of ice or food. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans and containers stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT |
|
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. Replace rusted shelves in walk-in cooler. Door to walk-in cooler in poor repair. Floor in walk-in freezer is bowing up. Crack present in top of prep sink basin. Repair/replace listed equipment. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some floor tiles damaged in areas of kitchen. Repair or replace damaged floor tiles. 0 pts. |
|