| 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 large plastic bin of teriyaki sauce not meet cooling parameters. Teriyaki sauce was cooked last night (using boiled onions and celery), then placed in large trash-can sized container to cool overnight. Observed teriyaki sauce at 50F today. -CDI- PIC voluntarily discarded the sauce.
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 . |
|
23
|
0
|
Proper date marking & disposition |
No |
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 all items in flip top with incorrect date listed (items were date marked for preparation of 12/16, when PIC stated items were prepared 12/15). PIC stated items are stored in prep top overnight. Large stock containers of items stored in WIC listed correct date mark of 12/15. -CDI- PIC correctly changed date marks to reflect proper preparation date of 12/15. EHS educated PIC on carrying over the same date mark of the preparation/cooking date from the WIC to items in prep top.
Observed cooked broccoli in WIC with a date mark of 12/9. PIC verified the item was actually cooked yesterday and labeled with incorrect date mark. -CDI- PIC correctly changed the date mark.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large container of teriyaki sauce not meet cooling parameters after cooling overnight in WIC. Teriyaki sauce was cooked yesterday, then immediately placed in large, trash-bin sized plastic container, and covered tightly with lid. Observed teriyaki sauce at 50F today. -CDI- PIC voluntarily discarded the sauce and EHS educated PIC on cooling methods, including using smaller, metal containers, stirring with an ice wand, or placing in freezer for rapid cooling.
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 . |
|
34
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf- Observed carrots cooked to 125F, to be used for hot holding. -CDI- PIC continued heating carrots until they reached at least 135F. There was no pause in the cooking process; the carrots remained on the stovetop during the entire process. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 container of mushrooms stored directly on top of exposed, cut onions. -CDI- PIC moved container of mushrooms and covered the onions. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed the handles of multiple scoops stored directly in contact with the food (flour, cornstarch). -CDI- PIC removed handles from food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
7 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. -Observed cardboard used to line shelf under prep table next to sushi prep unit. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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 employee food stored above customer food in prep unit. -CDI- PIC moved food to lower shelf. |