|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed grilled onions measuring at 85F after two hours of cooling, according to PIC. Observed Jalapeno ranch measuring 62F after 4 hours of cooling, according to PIC. CDI: Both items voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in front left prep unit at prep line with temperatures of 45F-50F. PIC stated that these items are put in the cooler every morning and are stored in the WIC over night. EHS observed ambient temperature of unit at 40F. Items had been in this unit for 4 hours or more, according to PIC. Observed hot dogs and cheeses in cheese RIC with temperatures above 41F. Unit was measuring 35F. PIC stated that these items were possibly pulled out of refrigeration to arrange cheeses in containers. PIC unable to verify how long these items were out of temperature. CDI: PIC voluntarily discarded all TCS foods that were above 41F. PIC put in a work order for prep unit and will use emergency TPHC until unit is functioning properly and holding foods at 41F or below. Verification visit required within 3 days to ensure food is in temperature compliance. EHS gave PIC TPHC procedure sheet to fill out and EHS reviewed procedures for emergency TPHC before end of 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed no dates on TCS foods at prep line. PIC stated that they are stocked from a larger dated batch in the WIC. EHS discussed date marking the TCS foods on the prep line to reflect prep date in WIC. CDI: Foods dated to match their larger batch prep dates. Non-dated Items in left prep cooler discarded due to temperature violations.
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 . |
|
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 house made chipotle ranch, regular ranch held on TPHC near server line and milkshake mix in machine held on TPHC without written procedures. EHS observed that the items were marked with TPHC start times. CDI: EHS provided TPHC procedure sheets for items. PIC filled out procedure sheets and EHS reviewed.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 large portion of grilled onions cooling in WIC on a sheet pan that did not meet cooling parameters. PIC and EHS discussed different cooling procedures to ensure onions are cooled quickly. Observed macaroni large deep covered container of macaroni noodles cooling in WIC. Macaroni cooling rate insufficient. CDI: PIC voluntarily discarded grilled onions and moved macaroni to WIF uncovered to continue cooling. EHS observed macaroni cooling quickly before end of inspection.
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 |
Yes |
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 sauce bottles at cook line without labeling. CDI: Employee labeled bottles. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados in prep unit with sticker still present. EHS discussed proper produce wash procedures and sticker removal. CDI: PIC instructed employee to rewash and remove stickers. |
|
55
|
0.50
|
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.
Observed low grout in the kitchen near the dish washing room and cook line. REPEAT |
|