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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-
Observed several dishes and pieces of food contact surface equipment above the 3-comp sink on clean dish racks that were not clean to sight and touch. -CDI- Soiled equipment moved to 3-comp sink for proper W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 roast beef, tuna salad, and chicken salad above 41F in the deli case. PIC stated that the foods were taken out and left in open air for approximately 20-30 minutes for the PIC to clean the deli case earlier today. PIC stated that this occurred just prior to EHS arrival.
-CDI- Foods were moved to the WIF to rapidly cool. Foods cooled by the end of the inspection.
All other foods in the deli case were 41F or below. Ambient reading was 36.5F
Ensure cold holding foods are maintained at 41F or below.
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 Tuna cooling in the WIC at a rate of 0.0 after 20 mins. EHS notes that the Tuna was in a large plastic container, and wrapped with plastic wrap.
The tuna was prepped approximately an hour prior to EHS arrival. -CDI- PIC removed the plastic wrap and actively stirred the cooling Tuna.
Tuna began cooling at proper cooling rate. Ensure proper cooling methods are used.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed several wet stacked pieces of equipment on the clean dish rack. Ensure that dish ware is properly air dried prior to stacking together. -CDI- Equipment placed in proper air drying position. |
|
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 small condensation leak in the WIC on condenser. PIC had a container in place to catch any dripping condensation. Observed a small condensation leak in the WIF on the condenser. PIC had a container in place to catch any dripping condensation.
Ensure that condensers are repaired as to not leak. |
|
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 the external portion of the deli case and non-food contact shelving and surfaces in need of cleaning. Ensure that non-food contact surfaces are cleaned and maintained as clean. |
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