| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Large bucket of cooked beans measured 55F in reach-in cooler. Beans began cooling last night. TCS foods must be cooled to 41F within 6 hours of cooling process. CDI - Beans were voluntarily discarded by PIC. REPEAT. Cooling violations on future inspections will result in a risk control plan or permit action.
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 . |
|
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 1 pan of salsa in sandwich cooler top measured 45F. 1 container of pickled cabbage measured 48F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - Salsa moved to freezer to cool. Pickled cabbage was placed on temporary TPHC and was discarded by end of inspection. 0 pts.
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 . |
|
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 Large container of beans measured 55F after cooling overnight. Use ice wands or ice baths to rapidly cool large batches of TCS foods. CDI - Cooling methods discussed with PIC and beans were discarded. REPEAT
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Cooked chicken was thawing at room temperature during inspection. Use refrigeration, or cold running water that measures 70F or less to cool TCS foods. CDI - Chicken moved to cooler to continue thawing. 0 pts. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Some avocados still had stickers on their husks in sandwich cooler top. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean coffee cups were being stored directly beside hand sink. Store clean utensils far enough away from handsink so that they don't get splashed when employees wash hands. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Establishment is re-using milk jugs to store horchata. Do not re-use single-use or single-service articles. 0 pts. |
|
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. Replace chipping shelves in upright cooler. Replace torn gaskets present on sandwich cooler doors. Replace listed equipment. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Floor tile damage in several areas in kitchen. Repair floors where needed. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee purse sitting on top of dessert filling in dry storage room. Do not store employee personal items where they can contaminate food. Store in a separate area. 0 pts. |