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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 |
|
|---|
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS items in single door RI cooler above 41F (see temp chart). EHS observed ambient temperature of unit at 66F. PIC stated temperature rose due to door being open. This unit is one of the main storage units for TCS items used at grill station. PIC stated majority of items were prepared this morning and within four hour cooling window. PIC stated one sheet pan of grilled chicken was in unit over night. PIC stated raw salmon was thawed in refrigeration and transferred from downstairs WIC to unit prior to inspection. PIC stated the transfer process potentially took too long and the salmon rose in temperature prior to placing into unit. PIC stated cooked mushrooms, diced tomatoes, and a second tray of grilled chicken were prepared at 9:30am. EHS observed the remaining items in unit at 41F or below (see temp chart). EHS observed unit cool to 38F during type up. CDI - Grilled chicken, cooked mushrooms, raw salmon, and diced tomatoes were placed into blast chiller to quickly cool. EHS observed items cooled below 41F prior to end of inspection. The one sheet pan of grilled chicken from yesterdays service was voluntarily discarded. REPEAT. (3)
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
|
0
|
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) EHS observed container of shredded mozzarella and half/half held beyond 7 days. EHS observed container of roasted red peppers stored with no date. PIC stated item was removed from can this morning. CDI - PIC voluntarily discarded half/half and mozzarella. PIC dated red peppers. (0)
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
|
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 EHS observed cut lettuce, raw chicken, and slaw mix cooling at inadequate rates (see temp chart). EHS observed lettuce cooling in reach in cooler covered with plastic wrap. EHS observed raw chicken and slaw mix cooling in grill low boy unit. Slaw mix observed covered with plastic wrap. Slaw and chicken were prepared 45 min prior to beginning of inspection, cut lettuce cooling from preparation since 9am. CDI - PIC removed items from reach in cooler and finished chilling in blast chiller. (0.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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. EHS observed three door low boy cooler in disrepair during inspection. PIC stated work order has been placed and sign will be placed on unit. PIC stated unit broke yesterday during preventative maintenance. No food observed stored in unit during inspection. (0) |
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