|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Observed one container of shredded lettuce and three containers of sausage breakfast wraps above 41F in reach in unit (see temp chart), PIC stated these items were prepped this morning. Label stated at 8:36am. EHS observed these items at 2:15pm. Items were placed in RI unit to cool stated by PIC. CDI - items voluntarily discarded since time/temperature window has expired. (1.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 Facility stocks pre shredded lettuce into containers and then covers them to cool in Reach in unit. Facility also prepares sausage burritos by adding cold ingredients into a wrap and then wrapping, labeling, and placing into covered container to cool. EHS observed one container in WIC under 41F but containers placed in reach in cooler were above 41F. EHS advised to utilize walk in cooler for cooling until product is observed under 41F then placing into reach in unit for cold holding. EHS stated items can be left uncovered during the cooling process and then covered when stored once cooling is complete. CDI - All lettuce and burritos observed over 41F were voluntarily discarded since time/temperature window has expired. (0)
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one box of to-go cups stored on floor in dry storage shed by dumpster. CDI - PIC had food employee move box to an elevated position. (0) |
|
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. Observed fry hot holding machine in disrepair. Repairman was on site during inspection to fix issue. (0) |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster left open. Keep closed at all times. REPEAT. (1)
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed numerous items of litter and shopping cart stored at dumpster area. Please remove. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
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 ceiling leak in main kitchen by to-go window and fry hot holding machine. Facility has placed buckets to collect water. Repairman on site during inspection to repair. CDI - Leak was fixed by end of inspection. |
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