|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Waitress observed bringing dirty dishes from customer to dish machine. Waitress then retrieved clean cups to place at front without washing hands first. Employees must wash hands between handling soiled utensils and clean utensils. CDI - Employee educated and she washed hands. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. Large container of beans measured 45-47F in walk-in cooler. Cook stated that they began cooling last night. Use shallow pans that are uncovered, or use ice bath with frequent stirring to cool large batches of TCS foods. CDI - Cooks educated on cooling and they discarded the beans. REPEAT
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 . |
|
33
|
1
|
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 Beans were cooled overnight in deep container in walk-in cooler. Use shallow and uncovered pans, or use ice bath with frequent stirring to cool large batches of TCS foods. CDI - Cooks educated on cooling methods and they discarded the beans. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of mayo observed on floor in walk-in cooler. Do not store food on floor. Food must be at least 6 inches off the floor. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet cloth observed beside grill. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. 1 stack of clean containers were stacked while they were still wet. Allow utensils to adequately air dry before stacking. Improvement from last inspection so kept at half credit. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Prep table near dish machine is very rusted on bottom shelf. Replace prep table. REPEAT 0 pts |
|