|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac and cheese, chicken chili, beef chili and cooked rice holding below 135F in the hot box (see temperature chart). CDI- PIC reheated all food items to at least 165F and turned up the temperature on the hot box. -0-
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 . |
|
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 Observed 4 pans of portioned ranch dressing (buttermilk), 3 pans of portioned blue cheese dressing,2 pans of portioned chipotle ranch (buttermilk), and 2 portioned cups of cream cheese holding above 41F in bar cooler. Ambient air temperature of the unit was 43F. CDI- PIC voluntarily discarded the dressings and cream cheese as they had been left in the cooler overnight. PIC turned down the temperature on the unit and it cooled to 38F while EHS was onsite. **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 . |
|
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 Observed cooked tomato basil soup cooling in the walk in cooler with no temperature change over 80 minutes. Observed cooked chili with a 3 degree temperate change over 80 minutes. Both items were stored in large/deep containers and the chili was covered with a tight fitting lid. During inspection EHS did not observe any stirring of cooling items. PIC began actively stirring food. EHS checked food after abother 40 minutes and there was no change in temperature. CDI- PIC placed items in an ice bath to rapidly cool. Facility had approximately 2 hours left to cool to 41F.
**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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple secondary containers in the kitchen without labels. |
|
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. Observed that multiple pieces of equipment in the kitchen are in need of more frequent cleaning on the non-food contact surfaces (fronts/handles/sides/). -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed several cracked tiles throughout the kitchen. -0-
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 dust build up on ceiling tiles and around air intake in kitchen. Observed build up in high splash areas (ex: sinks and cooked equipment). Observed buildup/dust on equipment throughout the kitchen. More frequent cleaning is recommended -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages stored with facility food in lowboy units. Observed employee bag stored with food under prep table. Provide a place for employees to stored belongings. EHS advised that employees can stored drinks in units as long as they are separated and designated as for employees. -0- |
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