| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm after first and second wash cycle. System needed to be primed for a few minutes before concentration was observed. CDI - PIC primed unit for a few minutes and after a third was cycle EHS observed concentration at 100ppm. (0)
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 chili actively cooling in ice bath during initial walk through. PIC stated chili was finished at 10:45 and temperature was well above 165F. PIC stated this is the time the cooling process began. EHS observed temperature of chili at 101F at 1:45. EHS advised food must be cooled to 70F prior to reaching two hours. EHS advised to monitor and track cooling more to determine if cooling methods are working to adequately cool TCS foods. PIC stated that temperature is taken right after cooking but no other temperatures are taken to determine when cooling begins. EHS explained that the time stamp for cooling should be made by monitoring the temperature of the food as it gets closer to 135F (for when cooling actually begins). CDI - PIC voluntarily discarded chili. (1.5)
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
|
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 diced tomatoes, shredded cheese, shredded lettuce, cooked rice, sour cream, chili lime sauce, and boiled eggs above 41F (see temp chart). CDI - PIC was able to show EHS line check conducted at 11am verifying these items were 41F. Since these items were still within the cooling window, PIC removed items and placed in freezer to quickly cool. REPEAT. (3)
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
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 multiple containers of chili cooling in ice bath prep sink. Chili was cooling in metal and not fully submerged in ice. After discussion EHS was able to determine chili missed cooling window. EHS advised to monitor cooling for frequently and time stamp when cooling begins closer to 135F. EHS observed shredded chicken in deep metal containers tightly covered with plastic wrap. Chicken was just pulled but EHS observed no temperature change within 15 minutes. CDI - PIC voluntarily discarded chili, removing covering to chicken, and stretching on sheet pan to quickly cool. (0.5)
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple containers of seasonings without labels. Label all working containers of food. (0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous dishes, stored clean, stacked on top of each other with water still present on pans. EHS advised to stagger dishes to allow for water to escape and pan to air drying before stacking on top of each other. (0.5) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose under pressure at mop sink with no back flow preventer rated for continuous pressure. CDI - PIC turned water off to hose. (0) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open to dumpster. Keep door closed to reduce the harborage of pests. (0) |
|
55
|
0
|
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. Observed black residue accumulating on walls throughout kitchen and mop sink area. Increase cleaning frequency to avoid accumulation. (0) |