| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef and raw chicken stored above deli meats in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw foods to bottom shelf. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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. Chicken measured 60-84F at 1:30PM. PIC stated it began cooling around 9AM. Ensure staff spread out cooling TCS foods so they reach the proper temperature in time. CDI - PIC discarded chicken. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Large containers and bowls of chicken salads, pasta salads, and tuna salads in walk-in cooler measured 51F-67F at 1:30PM. PIC stated they began cooling between 9AM and 10AM. Establishment is preparing too much TCS foods at 1 time. Establishment also got a large delivery and kept the cooler door open for an extended period of time. Establishment needs to acquire more cooling equipment, such as a blast chiller, or they can’t prepare this much at a time. CDI - Salads were all discarded because they didn’t reach 41F within 4 hours.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Brunswick stew measured 109F on stove top. Stove was not on. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated Brunswick stew 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 |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in reach-in cooler measured 50-54F. Cooler air temperature was 59F on EHS thermometer. PIC stated these items were brought out at 11:30AM. Also, lettuce in sandwich cooler bottom measured 45F. TCS foods in cold holding shall measure 41F or less. PIC moved all items in reach-in cooler and lettuce to walk-in cooler to cool. VR - Verification required by Tuesday to check that cooler has been repaired.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle not labeled. CDI - PIC placed label on sanitizer. // 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Spray bottle of quat sanitizer measured above 400 ppm. Quat sanitizer must be 150-400 ppm. CDI - Bottle diluted to 200 ppm. REPEAT |
|
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 Deli meats in reach-in cooler were cooling with lids on and cooler wasn’t working. All deli salads in walk-in cooler were cooling in deep containers. Cooked chicken was cooling in deep pan. TCS foods must be cooled in shallow pans, left uncovered, and cooled in equipment designed for rapid cooling such as the walk-in cooler. Establishment also got a delivery during lunch and put away all the food while door was open. CDI - Chicken discarded. Deli salads discarded. Deli meats from reach-in cooler moved to walk-in cooler.
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. Reach-in cooler is holding at 59F. Establishment must repair cooler. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Heavy buildup on shelves in walk-in cooler. Clean shelves more frequently. 0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors underneath equipment and walls behind prep areas need to be cleaned. Mold buildup on walls in walk-in cooler. Heavy dust buildup on vent cover in kitchen. Clean physical facilities more frequently. |