|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of roasted red peppers stored on a shelf in the dry storage room with dents along their seams.
CDI - PIC voluntarily discarded cans. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple stacks of small metal insert containers stored as clean on the storage racks in the dishwashing area with visible food debris and sticker residue on their surfaces.
CDI - PIC removed dishes and placed in dirty dish pile to be W/R/S.
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 prepped chicken Caesar salads and mixed green salads cooling on a rolling cart in the WIC. As per PIC, the grilled chicken is pre-cooked and cooled before salads are prepped. Salads were observed stacked on the cart and with the lids completely on. Mixed greens salads observed with no change in temperature after 30 mins (58F) and chicken Caesar salads cooled from 61F to 60F after 30 mins.
CDI - PIC removed lids to salads, unstacked containers and placed rolling cart into WIF for rapid cooling. All salads observed at 41F or below 30 mins after corrective actions.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed 3 milk carafes at the patron cold buffet that were not provided with a TPHC time stamp. PIC stated the milks were held using time and discarded daily after breakfast (6am-10am).
CDI - PIC time stamped milk carafes with discard time. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a case of butane fuel stored on a shelf in the dry storage room directly above food products.
CDI - PIC relocated butane to lower shelf, away from food products. |
|
33
|
0
|
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 prepared chicken Caesar salads and mixed green salads cooling on a rolling cart in the WIC. Salads were observed stacked on top of one another and with the lids completely on the products, not allowing for adequate cold air flow around the products.
CDI - PIC unstacked salads, removed the lids, and moved to WIF for rapid cooling. Observed salads at 41F or below 30 mins after corrective actions.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squirt bottles of condiments and multiple containers of salt and pepper mixtures in the kitchen that were not labeled as to their contents. REPEAT.
CDI - PIC labeled squirt bottles and salt and pepper containers. |
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