| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink in dish room. CDI: Handwash sticker sign provided to PIC during inspection. |
|
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 queso cooling at a rate of .1F/min in reach in freezer and on ice. CDI: Product was split into more hotel pans and placed in the reach in freezer after stirring. PIC understands that if product does not reach 70F within the next 20 min it shall be discarded.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 no date mark on salsa or shredded cheese in the reach in cooler. CDI: Items date marked with prep dates of Saturday when PIC stated he prepared them. REPEAT VIOLATION
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
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 queso being cooled on ice and in reach in freezer. Ice baths must come up and around the food item to be effective, and product shall be stirred. CDI: Products were divided into more pans with less than 2” of product, stirred, and placed in the reach in freezer. PIC understands that if product does not reach 70F within the next 20 min it must be discarded.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility cooks a cools many hot foods at one time. Today, pozole, menudo, and queso were being cooled at the same time with no equipment rated for cooling. Products were also not in properly made ice baths. PIC stated that all items are cooled in the reach in freezer, however all of these items cannot fit in the freezer at one time. VERIFICATION REQUIRED to ensure proper cooling is conducted. Cooling log provided today via email. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed tongue thawing on shelf under microwave at room temperature. CDI: Product moved to reach in prep cooler to continue thawing. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroaches in dish area of kitchen and near handsink by prep top cooler. EHS recommends PIC call pest control and get more frequent treatments until issue is abated. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 no lid on maseca or sugar bulk storage containers. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed styrofoam cup being used to scoop out salsa and horchata. |
|
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 gaskets on prep top cooler doors damaged. Replace gaskets. Observed chipping paint on non-food contact surface of slicer. |
|
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 grease build up on exteriors of cooking equipment and in prep cooler. Observed cardboard lining shelf where bar mixers are stored. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpster is on gravel and some soil with grass near by. Ensure that dumpster is placed in an area not susceptible to harborage/where pests can make burrows. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unfinished dry wall where 3-door coolers/freezers are installed. Wall is not smooth and easily cleanable.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water beneath air conditioner in added on room.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed ice machine that is not working being used as a table to the left of prep top. Remove or repair ice machine.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed food debris around prep and cooking equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 some wall damage under handsink to left of prep top.
6-303.11 Provide required lighting intensity. Observed 5.8 foot candles of light in the prep area. Add additional lighting so that lighting is at 50 or more foot candles. |