|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 EHS observed cooked onions, cooked peppers, sliced cheese, and boiled eggs above 41F (see temp chart). EHS observed all items, besides eggs, held in low boy cooler. PIC stated facility can use ice blankets to provide added cooling to these items due to the high temperature of the grill. PIC was able to refer back to temperature log conducted prior to inspection to verify items were held under 41F. CDI - PIC removed items from make units and placed in WIC to quickly cool to 41F. 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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed feta cheese, Cole slaw, and garlic/oil sauce held beyond 7 days. CDI - PIC voluntarily discarded items. (0)
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.17 (A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. EHS observed facility utilizing cedar planks to cook salmon on. PIC was unable to procure approval letter. EHS advised to stop using cedar planks until local variance can be obtained. EHS provided PIC with variance application and emailed information regarding the application process. (0) |
|
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. EHS observed residue accumulating on numerous shelves throughout kitchen and WIC. EHS advised to increase cleaning frequency to avoid accumulation. (0) |
|
55
|
0.50
|
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. EHS observed AC vents above WIC soiled with heavy dust residue. EHS advised increasing cleaning frequency to avoid accumulation. REPEAT. (0.5) |
|