| 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 - Observed employee wash, rinse, and sanitize a pot with a large amount of tape around the rim. Tape is not a cleanable surface and should not be left on utensils/equipment during the washing process. - CDI - Education provided. Employee removed tape and properly washed, rinse, and sanitized pot.
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
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 - REPEAT - Observed two large containers of salsa (one red and one green) temp between 48-50F from cooling overnight in walk-in cooler. Per PIC, salsas had not been moved from WIC since the previous evening. Observed four large, stacked, covered metal pans of chicken cooling in walk-in freezer since 9:30AM temp between 94-118F at 11:35AM. Per PIC, chicken temped at 150F at 9:30AM when placed in walk-in freezer. Observed two large metal containers of pastor and 3 large metal containers of carne asada temp above 70F after more than 2 hours within the walk-in freezer. - CDI - PIC voluntarily discarded salsas, carne asada, and pastor. PIC reheated chicken to above 165F and began cooling process over.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed queso in a plastic container holding below 135F on steam table. Per PIC, queso was reheated in microwave less than 2 hours prior. - CDI - PIC reheated queso to above 165F.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in two lowboy units (see temperature chart). Per PIC, items had been in units overnight. - CDI - PIC voluntarily discarded all cooked TCS items that were held overnight. PIC moved all raw products below 45F to walk-in cooler to quickly cool. PIC agreed to not hold TCS items in either unit until repaired. Follow up visit for long term compliance required.
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 no date mark labels on any TCS items stored in flip top unit. Per PIC, items are dated in walk-in cooler only. However, there are multiple containers with different dates of one product in the WIC. Dates should follow containers from WIC to prep units. - CDI - PIC dated items in flip top unit.
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
|
1
|
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 - REPEAT - Observed 8-10 large metal containers stacked on top of each other cooling in walk-in freezer. Containers were covered with plastic wrap. Do not stack or cover items during the cooling process. Use shallow pans such as sheet trays to facilitate rapid cooling. - CDI - PIC unstacked and uncovered items. PIC placed bags of ice on items to aid cooling.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - REPEAT - Observed establishment cooling too many pans of food at one time. Observed 8-10 large metal pans stacked on top of each other cooling in walk-in freezer. WIC observed fairly full. EHS highly recommends using speed rack for cooling purposes. - CDI - Education provided. EHS and PIC discussed better cooling methods. PIC agreed to cool less foods at one time. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. - Observed heavy condensation dripping from air vent in ceiling near three compartment sink. Leaking condensation represents a potential source of contamination when moving food from WIC to cook/prep area. PIC agreed to ensure all food items are covered during transport around kitchen to avoid contamination. Leak is required to be fixed. Long term compliance follow up visit required. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. - Observed employee cloth drying dishes coming out of the dish machine. Allow dishes to air dry prior to storing as clean. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed wooden slab used under grill to extend length of prep surface for holding equipment. Remove wooden slab and replace with a cleanable, nonabsorbent material. |