|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink by 3 compartment sink with food residue inside sink. CDI-PIC removed food. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pork at 118F on stove. CDI-PIC reheated pork to 183F. PIC stated items on stove are reheated to above 165F and then temperatures on stove are lowered once they have been reheated.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw fish, raw shrimp, and raw shelled egg mix used for breading all above 41F (see temp chart). CDI-PIC moved items to WIC to rapidly cool. PIC stated that fish and shrimp were thawed using running water this at 11 am, raw egg mix was remaining outside of prep unit after an order. EHS and PIC discussed proper thawing methods using running water (water not above 70F and to make an ice bath for submerged thawing items as well any items above 41F should be removed from thawing). REPEAT.
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 . |
|
33
|
1
|
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 two large, plastic containers of shredded lettuce in water at 50F and 59F made 2 hours ago and cooked pork in ice bath that cooled 3F/45mins. CDI-PIC drained lettuce and added ice to drop temperature of lettuce and moved cooked pork to WIC to finish cooling. Cold water in prep sink temped at 71F. EHS and PIC discussed active stirring and ensuring food gets moved to WIC quickly to allow for maximum cooling rate. REPEAT.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked tomatoes in large, metal pot resting on floor near 3 compartment sink. PIC moved items on bench off the floor. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple lunchboxes in WIC above food used for restaurant. PIC moved lunchboxes to bottom shelf inside WIC. |
|