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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed time stamp not correctly filled out for items stored on time in make unit. EHS observed stickers labeled TPHC but without the time. EHS observed proper time stamps for the cooked items above grill. EHS provided education. PIC stated items were placed into make unit same time as the cooked items. CDI - PIC was allowed to apply proper time stamp to items in make unit on time. EHS advised during future inspections items will be assessed based on temperature if time stamps are missing from unit or items will be required to be discarded. (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 guacamole and slaw mix cooling at inadequate rates during inspection. EHS observed slaw uncovered and stretched into smaller pan but did not observed active stirring or monitoring during inspection. EHS observed guacamole covered tightly with plastic wrap. PIC discussed changes to cooling methods and EHS observed an improvement in methods from the last inspection. Items are being stretched into smaller containers, ice is being used as an ingredient for cooling, and items are being marked with temperature/time when the cooling process began. CDI - PIC uncovered guacamole and stretched on top thin pan to quickly cool, slaw was mixed and placed into RIF to quickly cool. (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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a few flies by back door and dish machine area. PIC stated pest control will be contacted. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous clean pans stored stacked on top of each other still wet. EHS advised to stagger dishes/pans prior to stacking to ensure proper air drying prior to storage. (0) |
|
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. EHS observed a few rubber spatulas in kitchen beginning to chip and break. CDI - PIC voluntarily discarded utensils.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed numerous cutting boards with heavy scoring creating a surface that is no longer easily cleanable. CDI - PIC voluntarily discarded cutting boards. (0.5) |
|
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. EHS observed non food contact surfaces of equipment and gaskets on make units and WIC soiled with black residue and food debris. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |
|
55
|
1
|
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 food debris throughout kitchen floor where grout is missing or tiles are broken. EHS observed food residue on walls around dish machine area. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
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