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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chili and queso reheating in steam well at 135F and 142F after 30 minutes prior to arrival. CDI-PIC placed foods on grill to rapidly reheat (see temp chart). Per PIC, establishment reheats foods in steam wells. EHS spoke with PIC about using grill to reheat cooked foods and using steam wells for hot holding. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed sliced turkey, sliced ham, and prepped tomatoes without a date label and chicken salad labeled with a prep date of 4/16 and discard date of 4/26. CDI-PIC added date labels to items without and voluntarily discarded chicken salad. Repeat.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed establishment holding cooked wings, fries, and cooked chicken breasts on fryer baskets to be dropped again to be reheated once ordered. Chicken wings were at 180F, fried chicken breast at 164F, and fries at 183F. EHS sent establishment TPHC form to hold chicken, fries, and other items in fryer baskets on time. VR within 10 days to check status of written procedures for TPHC.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 raw, marinated wings cooling too slowly in a large, covered, plastic container in establishments temporary food truck. CDI-PIC removed lid and placed cooling foods in very back of food truck. Repeat, but points remaining at half due to one item.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in containers stored in facilities temporary food truck on the floor. PIC stated they would add additional pallets and crates to store food 6 inches above the floor. Repeat. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of grease outside of establishments grease containers behind the facility. Per PIC, the company that cleaned the hoods overfilled the containers causing grease to overflow around the enclosure and that the company has been scheduled to come out Thursday to clean grease enclosure. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbable ceiling tiles throughout dishwashing and storage areas in the back of the kitchen. PIC stated that establishment is currently changing all ceiling tiles throughout establishment and started with the kitchen tiles first. |
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