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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

DAVIDSON COLLEGE VAIL COMMONS CAFETERIA

Address

102 NELSON LN

City/State/ZIP

DAVIDSON

NC

28036

Premise Type

6 - Edu. Food Service

County

Mecklenburg

Inspection Date

3/21/2016

Final Score @ Grade

95.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Proper cooking time and temperatures	No	Yes	Yes	3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed incomplete records for items using non-continuous cooking methods such as no logging of final cook temperature for chicken/beef for previous dates. EHS shown paper for several pans of par cooked chicken in walk in cooler with a logged final cook temperature of 165F but observed chicken still raw in the middle. Do not pre-fill out log sheets. Ensure procedures are met and documentated properly or facility will be required to fully cook all raw animal products in the future. Risk control plan template emailed to PIC. Verification required.
19	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 Observed large amount of pork (10+ pans) being hot held below 135F. Pork was cooked from raw that morning and pulled by hand, placed in pans and into hot hold unit. Product may have fallen below 135F while being pulled. Ensure items are at correct temperture before being placed into holding units. If product falls below 135F during prep, it must be reheated to 165F before being placed in holding unit. CDI-all product placed back into oven and reheated to 165F+.
20	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items stored on ice above 45F. Items stored on ice improperly. Do not overfill product in pan and ensure ice completely surrounds product. Product in pan must be stored on ice in larger pan. CDI-all items taken to blast chiller.
21	0	Proper date marking and disposition	Yes	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one small pan of pimento cheese and sliced tomatoes held past 7 days. CDI-items discarded.