|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 portioned marinara sauce in PZA area at 51F and two containers of opened milk in the Starbucks lowboy at 43F-45F. EHS discusses with the PIC the option of placing opened milk on TPHC in the future, as the rate of use may preclude the ability to hold at 41F and lower. CDI- PIC voluntarily disposes of opened milks above 41F. Repeat. No escalation of points due to separate area of the kitchen, and improvement to last time in all fliptops. (-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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures onsite for PZA area where foods are held on time. EHS attached new TPHC form to inspection report, found here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english. See comment. 10 day VR required.
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. Observed portioned cups of marinara sauce stated by PIC to be held on time, without label to indicate a 4 hour window. CDI- PIC voluntarily disposes of sauces without labels. (-1.5) |
|
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 opened bag of hard boiled eggs with drippage from fan above entering the unsealed container. CDI- PIC voluntarily disposes of eggs, states they will not place unsealed container inside unit going forward. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tethered knife stored with blade between two fliptop units. CDI- PIC has knife washed, rinsed, sanitized, and places metal container near it for storage. EHS discusses with the PIC that the knife should be cleaned in a three step process every 4 hours, even if done in-place. (-.05) |
|
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 minor leaking fan inside RIC at Whisky River fliptop area. Repair at earliest opportunity. (-0) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dark buildup inside large ice machine across from ware-washing. Increased cleaning frequency is recommended. (-0) |
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