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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed unprotected cut cabbage stored directly on shelving surfaces in the prep reach-in unit. CDI - Cut cabbage voluntarily discarded due to cold holding violation (see #22). -0- |
|
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 visible food debris (cilantro) on food container in the steam well. Discussion with food handler revealed that the equipment has not been used today. CDI - Soiled container transferred to the 3-compartment sink to be w/r/s. -0-
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. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed prep reach-in unit unable to maintain TCS food < 41 F degrees. Also observed crema temping at 44 F in the prep top. Refer to temperature observation chart. Food handler advised that crema was taken out and used this morning, while cut cabbage was stored in the prep reach-in since previous day. Upon further investigation, EHS discovered the unit was maintaining an average temperature between 45-46 F degrees, according to unit’s air ambient thermometer. Other non TCS foods being stored in the prep reach-in unit include raw onions, tortillas and bread. CDI - Food handler voluntarily discarded cut cabbage and crema transferred to upright reach-in unit. PIC has contacted refrigeration technician and scheduled repairs for this afternoon at 2:00 pm. Staff instructed to not place TCS foods in the prep reach-in unit until repairs are completed and it is capable of maintaining < 41 F degrees. 3-DAY VR REQUIRED.
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 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 the following expired TCS foods being held for resale inside of the upright reach-in unit: Cooked rice, nopales and portioned salsas. All date labels read 10/16-10/22. Reviewed procedures for FIFO with PIC and food handler. CDI - PIC instructed food handler to discard expired foods. -1.5-
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. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of sanitizer with solution concentration of 0 ppm chlorine. CDI - Food handler discarded solution and refreshed with new concentration measuring between 50-100 ppm. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of large blender. Utensil not used for today’s services. CDI - Food handler transferred blender to the 3-compartment sink to be w/r/s. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep reach-in unit unable to maintain foods < 41 F. PIC has requested refrigeration repairs and ETA of tech is this afternoon at 2:00 pm. Also observed a non-functional 2 door upright reach-in unit. Unit not in use. PIC is aware and actively searching for replacement unit. Ensure replacement is like-for-like to ensure the new equipment is compatible with the existing workload and to prevent inefficient operation. -0- |
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