|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 four (4) items (hot tomato sauce in prep top, chicken, cheese, and sausage patties in display cooler) above 41F. Display cooler was observed as undergoing a defrost during inspection, rising to approximately 43F, then dropping to 39F prior to end of inspection. Per conversation with PIC, tomato sauce was recently used to prepare cooked beef patties before being returned to prep top. CDI - Spicy tomato sauce was rotated to standing reach in freezer to improve cooling. Out of temperature foods in display cooler were observed returning to proper cold holding temperature prior to end of inspection. REPEAT.
Note: No escalation in point deduction due to noted improvements; fewer items were observed as being above cold holding temperatures for TCS foods, and fewer corrective actions were required. EHS advises facility monitor food temperatures and cold holding equipment to verify TCS foods stay at 41F or lower at all times.
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 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 Observed two (2) TCS foods (milk in glass RIC and commercial tomato sauce in standing RIC) with no date marks. All other TCS foods were date marked accordingly. CDI - PIC dated items accordingly. Verify that all portions of TCS, non date mark exempt foods are date marked OR used with 24 hours.
For more information, please visit: http://meck.co/FoodSafety 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 |
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 two (2) trays of recently cooked beef pastries cooling at an ambient temperature in a pastry cabinet. PIC stated that these pastries were to be moved to the freezer shortly to allow for proper cooling. Per observations by EHS, pastries were cooling at an insufficient rate. CDI - PIC donned gloves and rotated pastries to reach in freezer to properly cool. REPEAT.
Note: No escalation in point deduction due to noted improvement from previous inspection; facility seemingly has the proper space and equipment for cooling, but must observe food temperatures to verify proper cooling rates are met. EHS has provided cooling charts for ambient temperature and cooked foods.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two (2) glue traps behind counter on flooring with dead insects inside. Dispose of and replace traps once full.
Note: Observed front door being opened manually by customers and closed. EHS recommends facility maintains door such that it is not open to exterior elements for extended periods of time. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed two (2) chipped and damaged wooden utensils (spoon and spatula) at clean dish rack. CDI - PIC voluntarily disposed of damaged wooden utensils. REPEAT.
Per 2017 NC Food Code 4-101.17 (B), sealed wooden utensils may only be used as food contact surfaces such as rolling pins, baking surfaces, and cutting boards. Ensure wooden surfaces are sealed if used. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. |
|
55
|
1
|
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. Observed approximately three (3) water damaged ceiling tiles in both the male and female restrooms. EHS advises facility replace damage ceiling tiles with non-absorbent materials.
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 damaged floor tiles throughout facility. Repair all damaged areas. REPEAT. |
|