|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 recently cooked shrimp cooling in deep covered containers in walk in cooler. At 1:40 Shrimp was at 51 degrees F. At 2:22 shrimp was at 49 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, items transferred to shallow uncovered containers and placed uncovered back in walk in cooler to rapidly cool. 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 . |
|
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 - Observed several cheeses, chicken and other TCS foods cold held in salad flip top prep refrigerator above 41 degrees F. Observed breaker tripped and unit not turned on. PIC provided temperature log that foods temped 41 degrees F and below at 10:47 am. CDI, foods relocated to rapidly cool in walk in cooler and reach in freezer. Observed ambient air temperature in unit drop to 40 degrees F after several minutes of monitoring when plugged back in. Repeat. Risk Control Plan to be requested if cold holding in violation next inspection.
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 . |
|
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 cut lettuce held on Time Control in high mount lettuce cold hold unit with time Recorded but no written procedures provided. CDI, TPHC procedures completed while on-site.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 recently cooked shrimp cooling in deep covered containers in walk in cooler. At 1:40 Shrimp was at 51 degrees F. At 2:22 shrimp was at 49 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, items transferred to shallow uncovered containers and placed uncovered back in walk in cooler to rapidly cool. 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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held on waist of food employee. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed breaker tripped in salad refrigerator. Observed gasket loose and hanging from door of prep refrigerator . |
|