| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
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 a bin of fried chicken to be cooling in the WIF at a temperature of 86F at the 2 hour mark of cooling.
CDI - PIC voluntarily discarded.
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 Cooling Food Safely https://youtu.be/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 a plastic container of shredded lettuce to be stored above the refrigeration level of the cook line open top refrigerator at a temperature of 47F. PIC stated that they had cut the lettuce right at opening at 11am.
- Observed a small plastic container of black beans to be stored in the cook line lowboy refrigerator at a temperature of 49F. PIC stated they have not had it out all day and was only used for one dish the previous night. Item was observed inside a thick plastic bag inside of the plastic container which also had a lid on, all preventing cold air from hitting the product.
CDI - PIC voluntarily discarded both items.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed 2 cans of “Raid” to be stored on the lower shelf beneath the register. This pesticide is not approved for commercial use.
CDI - Voluntarily discarded. |
|
33
|
0.50
|
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 a bin of fried chicken to be cooling in the WIF and to miss the first cooling window. Bucket was observed to be densely packed despite being uncovered, which does not allow for the cold air to reach the center of the product.
CDI - PIC voluntarily discarded.
- Observed 2 large metal containers of cooked noodles cooling at a rate of 0.0 degree/min in the WIC. Both containers of noodles were observed to be densely packed and had tight fitting plastic wrap on, both of which do not allow for adequate air flow to cool the product. REPEAT.
CDI - Plastic wrap removed and observed cooling at a proper rate of .15 degrees/min.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the metal back door to the establishment to be open at the time of the inspection and the screen door to have holes in it, allowing for the potential entry of vermin into the establishment. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed the facility washing single service plastic containers to be re-used. PIC stated that they were for their own personal meals but some food items were observed stored in the same containers in the cook line refrigerators
.
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 a stack of single service to go trays to be stored on the top shelf above the cook line with their food contact surfaces face up, allowing for potential contamination.
CDI - PIC flipped stack of to go trays over. |
|
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 the racks in the WIC and the dry storage racks to have accumulations of food debris/grime.
- Observed the exterior of the cookline wok and the interior of the 1 door lowboy refrigerator to have accumulations of food debris/grease/grime. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - Observed the floor beneath the WIC racks, dry storage racks and cookline to have accumulations of food debris/grease/grime. REPEAT.
- Observed the ceiling tiles surrounding the vents in the kitchen to have accumulations of dust/debris. REPEAT. |