| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed containers of queso and mashed potatoes to be at temperatures of 110-127F in the cookline steamtables. PIC stated that they are reheated in the steamers prior to opening and then placed into the steamtables. PIC stated that they have been in the steamtable for less than 30 mins.
- Observed containers of brisket, chili, pulled chicken, and queso to be at temperatures of 98-124F in the large hotbox adjacent the flattop grill. PIC stated that they are reheated in the steamers or on the stovetops prior to being placed into the hotbox. PIC stated that they have not been in the unit for less than 30 mins.
CDI - PIC placed all items back into the steamer or onto the stovetop to rapidly reheat to 165F+.
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) - Observed containers of cherry tomatoes and cooked chicken thighs to be date marked for todays date (6/1) in the salad opentop. Upon questioning, the PIC stated that the items are from bulk batches in the WIC and staff date mark the items for the day they are brought up to the line. Bulk batches observed with proper date marks.
CDI - PIC corrected the date marks to match the bulk batches in the WIC.
- Observed an opened package of smoked sausage in the lowboy across from the flattop grill at the cookline and it was not provided with a date mark of any kind. PIC stated it was from the night before.
CDI - PIC date marked 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 a container of roasted corn to be at a temperature of 84F and was cooling in the salad opentop at the time of the inspection, which is not designed nor approved for rapid cooling. Container of corn was from a bulk batch made prior to the EHS arrival that was observed cooling in the WIC. REPEAT.
CDI - PIC placed item on temporary TPHC as they stated it would be sold before the end of the lunch period.
- Observed the bulk container of roasted corn to be cooling at a rate of .15 degrees/min in the WIC. Item was observed to have the lid covering the majority of the container and the container it was cooling in was a thick plastic container, which does not allow for adequate airflow around the product.
CDI - PIC changed container to a shallow metal container without a lid of any kind and the corn was observed to be at 70F 45mins later.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap to be at the back door of the kitchen, allowing for the potential entry of vermin into the facility. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed a large metal sifter to be stored hanging above the 3 compartment sink and was observed to be severely damaged with metal fraying and holes in the sifter part.
CDI - PIC voluntarily discarded.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. - Observed the handwash sink at the kitchen entrance to be in need of re-caulking and falling off the wall. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 the interior and exteriors of both of the cookline hot boxes (small and large) to have heavy accumulations of food debris/grime. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the floors beneath and behind the cookline equipment to have accumulations of grime/grease/food debris. REPEAT.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed the floor tiles surrounding the floor drain in front of the smoker to be cracked. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone to be stored on the service line prep table, directly adjacent to the steamtable. REPEAT.
CDI - PIC relocated phone to lower prep shelf with other personal employee belongings. |