| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS food items inside the deli case temping above 41F (see temp chart). EHS observed ambient air temp was at 46-47F. PIC stated that all of these items (unopened chubs and opened chubs) were kept stored in here overnight.
CDI: PIC voluntarily discarded all food items inside this deli case; called repairman to come on-site to check on the unit; PIC removed all contents of the small make table next to the flattop grill and filled with all meat chubs and cheese chubs that were cold holding in the WIC; EHS filled out emergency 4-hour TPHC for these items holding in the make table and also for the sweet peppers and canned cooked mushrooms that were previously cold holding inside the make table; PIC wrote on a log with time stamp of start and discard times for TPHC food items; PIC weighed all meat chubs and cheese chubs that he voluntarily discarded so EHS could fill out Product Disposition Form; repairmen showed up on-site while EHS was still conducting inspection and they stated that one of the two motors in the deli case were broken and would look for a replacement motor and return to the facility within an hour. EHS observed unit was repaired while still on-site; EHS observed ambient air temp at 41F and dropping.
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
|
0.50
|
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 a couple pans of sliced tomatoes and cut lettuce cooling inside the WIC not meeting cooling rate; these pans were densely packed and tightly covered with plastic wrap. PIC stated these items were prepped this morning at 10:00AM, so EHS advised leaving the pans uncovered while cooling, conducting routine temperature checks before cooling items are taken out of the WIC, utilizing the WIF to rapidly cool down, or storing cooling items in less quantity to allow more cold air flow.
CDI: PIC removed plastic wrap from pans, removed half-lid containers from cut lettuce.
Observed sliced tomatoes temping above 41F at the CH well (see temp chart). PIC stated they had prepared these tomatoes at 10:00AM this morning and placed them straight into this cold-holding unit. EHS explained this unit is not meant to cool food items, only used for cold holding at 41F or below, suggested using an approved cooling method for sliced tomatoes before placing straight into CH well.
CDI: PIC moved sliced tomatoes into the WIF to rapidly cool and bring down to 41F, since they still had time to cool within 4 hour window.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
Observed the thin probe food thermometer temping 5F higher than EHS's thin probe food thermometer (see temp chart).
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance with properly working thin probe.
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
39
|
1
|
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 a continuous water leak dripping from the ceiling vents inside the WIC, collecting into a metal pan stored on the top shelf inside the WIC, and still dripping into the two nearby metal pans full of cut lettuce in it's cooling stage (uncovered) on the shelf right below. PIC stated they have had repairmen out multiple times to check on the WIC, and there is currently another work order in to have it checked out. EHS observed WIC was sufficiently holding TCS food items at 41F or below.
CDI: PIC voluntarily discarded the two metal pans of cut lettuce. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few metal pans stacked wet and stored on the clean dish rack.
CDI: Pans were separated to allow proper air-drying. |
|
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 rusted shelves at the dry storage rack.
Replace/repair rusted shelves so that they are smooth and easily cleanable.
Observed 3-compartment sink needing to be re-caulked.
Re-caulk 3-compartment sink. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy food accumulation on the interior surfaces inside the deli case. Observed soiled gaskets and food debris on all non-food contact surfaces of the deli case. Observed dust buildup and debris on shelving units.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a small water leak from the faucet base at the 3-compartment sink.
Repair water leak. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed one section of the wall missing right above the WIC. PIC stated that the repairmen working on the WIC few weeks ago took it out to get access to the top of the WIC and never replaced the wall.
Replace missing wall above WIC to prevent entrance of pests. |