|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed numerous items prepared from the previous day left uncovered in WIC. EHS advised once food has finished cooling it should be covered when in storage. (0) |
|
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 EHS observed three large cambros of shredded queso cheese. Facility will shred this cheese , then cool in WIC. EHS observed cheese above 41F (see temp chart). PIC stated temperatures had been checked this morning but not of the cheese. CDI - Due to not knowing how long the cheese was above 41F, PIC elected to voluntarily discard items. REPEAT. (3)
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed top of make unit held on time. Time stamp stated food within top of unit would need to be discarded at 3pm. At 3:22pm EHS intervened and requested PIC discard items. PIC stated they were finishing up orders and would discard after. EHS advised that food held on time shall be discarded prior to exceeding the four hour limit. CDI - Items were voluntarily discarded and make line was refilled. (1.5) |
|
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 EHS observed salsa, queso, guacamole, and slaw mix cooling in WIC. After thirty minutes EHS observed no change in temperature for all of these items. EHS observed these items cooling in large quantities and did not observe active stirring or monitoring during this time. CDI - PIC added ice and stirred salsa, reduced amount of food cooling in pans, and actively stirred items. EHS verified cooling rates were adequate prior to end of inspection. REPEAT. (1)
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 . |
|
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. EHS observed shelving throughout kitchen accumulating dust and residue. Increase cleaning frequency to avoid accumulation. (0) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. EHS observed broken tiles in WIC floor and minor broken tiles throughout kitchen. EHS walked through kitchen to point out areas were improvement was needed. REPEAT.
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. EHS observed flooring in WIC accumulating food debris and residue. Increase cleaning frequency to avoid accumulation. **EHS will not escalate points due to different facility issue and to allow more time for facility to fix. (0.5) |
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