|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 -Observed brisket, queso, and chicken wings holding below 135F in hot holding cabinet. -CDI- PIC reheated all items to 165F. Ensure all food is properly cooked/reheated, then immediately placed in hot holding cabinet to maintain temperature. Repair broken gasket on hot holding cabinet. -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 -Observed fried rice above 41F in prep unit cold drawer. PIC stated rice was left at room temperature for approximately 40 minutes immediately prior to EHS arrival, then placed directly in prep unit cold drawer. -CDI- Because rice was above 41F for less than 4 hours, PIC moved rice to blast chiller for rapid cooling. By end of inspection, EHS observed fried rice cooling at sufficient rates to reach 41F within 4 hours. -Ensure TCS foods are stored in cold holding and maintained at 41F or less. If food temperature rises during preparation, use blast chiller, WIC, or freezer for efficient cooling. -REPEAT- No point escalation due to improvement noted since past inspection.
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed whipped unsalted butter, unsalted bread butter, spicy habanero sauce, and cola sauce held on 4-hour TPHC, yet not listed on TPHC procedures. Observed proper 4-hour time stamp listed on all items. Observed TPHC procedures only listing ranch, honey mustard, and pickles. -CDI- EHS observed PIC add all necessary foods to TPHC procedure paper.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of rice stored less than 6 inches above the floor in outer storage room (next to produce cooler). Raise at least 6 inches above the floor.
3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed container for pimento cheese patties stored directly inside larger pan of cooked chicken wings, in prep unit cold drawer. Observed exterior of pimento cheese container directly touching chicken wings. Store pimento container elsewhere, to prevent exterior surface (where employee hands touch) from touching food. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed spoon for mayonnaise stored directly on the metal lining inside the in under-grill cold drawer. -CDI- PIC moved spoon to be washed/rinsed/sanitized and replaced it with a clean spoon stored in a clean pan. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed clean bowls and pans wet stacked. Ensure dishes are properly air dried prior to stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. -Observed gasket torn on hot holding cabinet. Ensure gaskets are in good condition to properly seal hot holding door. -REPEAT- |
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