|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of country pepper cream cheese to be at a temperature of 46F in the prep line opentop refrigerator. Ambient of the unit was 38F and all other items were below 41F, including the large container of country pepper cream cheese in the lowboy portion. PIC stated they were unsure why it was out of temperature or for how long.
- Observed a container of Swiss cheese in the prep line opentop refrigerator to be over stacked with the top layers being at temperatures of 62F. Bottom layers were observed at 40F. EHS provided education on not over filling the pans to instead keep extra backups in the lowboy below.
CDI - PIC voluntarily discarded small container of country pepper cream cheese and top layer of Swiss cheese.
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
|
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 - Observed containers of hash browns to be cooling at rates of .06 degrees/min in the WIC and at a rate of 0.0 degrees/min in the opentop refrigerator. Containers in the WIC were observed covered with plastic wrap and stacked on top of one another, not allowing for adequate cold air flow around the product to facilitate rapid cooling. Container in the opentop was in a unit that was not designed nor approved for rapid cooling.
CDI - Containers in WIC had plastic wrap removed and was unstacked. Container in the opentop was moved to the WIC to rapidly 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 . |
|
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 bulk containers and secondary containers of bagel seasonings/toppings to be stored throughout the back kitchen area to not be labeled as to their contents. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed no employees in the facility to be wearing a hat or head covering of any kind. REPEAT. |
|
49
|
1
|
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. - Observed the interior bases of the prep line lowboy boy refrigerators, the gaskets to all refrigerators, the fans in the WIC, the interiors of the cabinets below the drink station, and the rolling racks to have accumulations of food debris/grime. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 the ceiling and walls in need of cleaning due to splash and build up throughout the back kitchen area. REPEAT.
- Observed the floors throughout the facility to have large amounts of seeds/other bagel toppings. |
|