| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a large trash can stored directly in front of the handsink at the make line.
CDI: PIC moved the trash can so that it didn't block employee access for use. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed multiple pans of TCS food items throughout the facility that were prepared at 7:40AM this morning, temping above 41F (see temp chart), having missed the cooling window of 4 hours.
CDI: PIC and food employees voluntarily discarded all TCS food items that had missed the cooling window. TCS food items that were prepared this morning and placed straight into the cold holding unit were taken to an ice bath to rapidly cool down and time still left in the 4-hour cooling window. EHS observed ambient air temp of front CH well was temping above 41F (see temp chart) and PIC showed EHS there is a work order in to have this unit checked out by repairman, as they have had issues on and off with the unit, and EHS noticed 10 days have gone by with no visit from the repairman; PIC contacted owner and stated EHS will make return visit tomorrow to ensure repairs have been made to help expedite the process. EHS and PIC filled out EMERGENCY TPHC form while EHS still on-site and EHS will return this week to ensure facility is in compliance.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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
Observed two metal pans of brown rice hot holding in the left side of the hotbox at the make line below 135F (see temp chart). Digital thermometer was displaying 165F. Metal pans of white rice stored hot holding in the right side of the hotbox were temping above 135F.
CDI: PIC voluntarily discarded both pans of brown rice, as PIC stated they cooked the brown rice over 4 hours ago to be placed in hot holding.
REPEAT VIOLATION.
*Note: Although repeat violation, EHS not deducting full points today since only one food item (the same from last inspection) was temping below 135F, and all other hot items were temping at or above 135F. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points.
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
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ambient air temp of front CH well temping at 44F and unable to maintain TCS food items at or below 41F (see temp chart). PIC stated that they have had issues with it recently, on and off, and put in a work order to have repairman come on-site to check on the unit, which EHS observed the work order was currently pending on their handheld device.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
*TCS food items for this one unit placed on EMERGENCY TPHC for up to 4 hours as a temporary fix. Note: Although a repeat violation, EHS not deducting full points today since many of these items were prepped this morning and placed during the cooling process. EHS reminded PIC's that these units are to be used only for cold holding and not cooling, so temperatures of cooling food items need to be checked to ensure temping at 41F or below before placing in cold holding unit.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed the cut lettuce held over ice in a pan at the make line on TPHC for 4 hours time-stamped with this morning's start time of 7:40AM. Time of EHS's observation of this was after 12:00PM. PIC stated they didn't get a chance to replace with new time stamp after the lettuce was discarded at 4 hour mark.
CDI: PIC created new time stamp with correct time. |
|
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 TCS food items prepared this morning had missed the 4-hour cooling window, and was observed that the facility's proper cooling procedures were not followed by food employees while PIC was briefly away for training at another location.
CDI: Items that had missed the cooling window were voluntarily discarded, and items that were still within the 4-hour cooling window were placed into ice baths and tightly-covered lids of these pans were removed to allow cool air flow. EHS went over other multi-use equipment that could be utilized to help facilitate ensuring that TCS food items always meet the cooling window.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed heavily torn gasket at the front lowboy cooler (of the CH well).
Replace torn gasket. |
|
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.
Observed soiled shelves throughout the facility and soiled gaskets in cold holding units.
Increase cleaning frequency. |