|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with residue. CDI, PIC placed can opener at dish sink for cleaning and sanitizing. Ensure staff are cleaning the can openers more often.
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
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed black beans that had been cooling for over 4 hours and were at 48 F. CDI, product discarded. Observed Potato salad at 45 F and charred salsa at 51 F with 45 minutes left to cool in the walk in cooler. CDI, products placed in blast chiller by PIC where they cooled to 38 F within 4 hours of preparation. Ensure ambient prepared products are cooled within 4 hours to 41 F. Observed turkey and cheddar sandwiches that had been cooling form 3 hours and 15 minutes. Product cooled from 51 to 46 F within in 42 minutes, and then 45 F within a total of 66 minutes. Staff are not using the flip top make tables much any more. Observed some products on the counter without temperature control and some products on a small amount of ice. Based on what has worked well in this kitchen before the products used to make sandwiches and salads must be under temperature control to cool properly if they are then going directly to the walk in to cool. Either return to this practice or use the blast chiller to cool all of the products after preparation before placing in the walk in cooler.
For more information, please visit: www.meckncgov/foodsafety 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 . |
|
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. Observed black beans that were cooled in covered and stacked containers. Observed charred salsa cooling in a deep and covered container. Observed potato salad cooling in covered and stacked containers. Ensure staff are using proper cooling methods. Use the blast chiller for all products if possible or otherwise use uncovered and shallow cooling of 2 inches or less in depth. CDI, products placed in blast chiller for cooling, except for the beans that were discarded.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small flies in the dish area. Ensure the kitchen is free of pests. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. Observed a knife stored in a pan that was stored on the floor. Ensure utensils are stored on a table or shelf above the floor. CDI, knife and pan moved to approved location. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving. |
|
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. Observed damaged floor tiles in the kitchen. Repair or replace damaged floor tiles. |
|