|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed warewashing area handsink without paper towels at start of inspection. CDI - PIC provided paper towels at start of inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed kale stored above ready to eat produce (salad bags and wedge lettuce bins) in WIC. CDI - PIC reorganized storage of WIC.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) pans of cut steak in steak RIC placed directly in pans of uncovered steak, creating contact with non food contact portions of containers. CDI - PIC removed pans from contact with food.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
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 one (1) pan of bagged portions of raw shrimp in seafood RIC at temperature of 47F. Per labeling, shrimp portions were prepared on morning of inspection, greater than four hours prior. All other food within unit, including other food prepared on morning of inspection (salmon portions, raw salmon sides, etc.) were observed at 41F and below. PIC was unable to account for improperly cooled shrimp. CDI - PIC voluntarily disposed of out of temperature TCS food.
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 . |
|
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 approximately nine (9) portions of TCS foods in sauté prep top and drawers holding food above 41. PIC presented cold holding log showing items were below 41F less than 4 hours prior. CDI - PIC rolled entirety of unit contents to walk in freezer to rapidly cool correctively; all food reached temperatures of 41F and below prior to four hour corrective window passing. Once emptied and left closed, unit displayed internal temperature of approximately 40F. REPEAT.
Note: Violation has reached its maximum deduction. Repeat citations may result in permit action and/or application of a risk control plan.
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
|
0.50
|
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 one (1) portion of improperly cooled portioned shrimp. Observed two (2) trays of grilled corn cobs held at ambient temperature beneath bread and cookies. Per conversation with sous chef, corn had been cooked in ovens approximately 1 hour prior and was awaiting being shucked and cut into kernels. CDI - PIC rotated corn to WIC to complete its cooling to below 70F within 2 hours.
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 blast chiller out of service at time of inspection. Repair as needed. |
|
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 debris and build up on floors, namely at prep line. Clean as needed. |
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