| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 6 metal pans that were stored on clean dish shelf had food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - PIC moved pans to dish machine to be re-washed. 0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Tuna salad measured 60F in walk-in cooler. PIC stated it began cooling at around 10AM. Tuna salad was not going to reach 41F cooling in deep pan with lid on it. CDI - PIC moved tuna salad to sheet pan to continue cooling. 0 pts.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of grilled chicken measured 118F in hot holding unit. 2 pans of mac and cheese measured 118-122F and 1 pan of pork measured 100F in other hot holding unit. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated all items to above 165F during inspection. Hot holding violations on next inspection will result in risk control plan. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 44-45F (boiled eggs, lettuce, chicken salad). Also, cartons of milk in reach-in cooler at breakfast buffet measured 48F. TCS foods in cold holding shall measure 41F or less. PIC stated that employees just moved milk to milk cooler in last 30 minutes and that the walk-in cooler door was propped open during lunch rush causing temperature to rise. CDI - All warm TCS foods was vented so it could cool. Cooler temperature was below 40F on EHS thermometer.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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Pan of marinara and 2 large containers of chicken wings were missing prep date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. 0 pts.
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 |
No
|
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 Tuna salad was cooling after preparation in deep plastic container with lid on container. Use shallow pans and leave cooling TCS foods loosely covered or uncovered to facilitate cooling. CDI - PIC moved tuna salad to sheet pan and left it uncovered to cool.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook on grill was wearing bracelets on wrist while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket torn on bottom of door at front beverage cooler beside ice machine. Upright cooler beside fryers is leaking water that is being caught by a pan on top shelf. Equipment shall be maintained in good repair. Repair listed items. 0 pts. |
|
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. Clean dust accumulating on shelves, clean low cabinets in prep area. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles near 3-compartment sink. REPEAT |