|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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. EHS observed bechemel sauce cooling in WIC. EHS observed temperature at 45F. PIC stated this item was made at 8am and was originally cooling in WIF but was moved to WIC at some point to finish cooling. EHS stated item can no longer be cooled and has passed the required 6 hour cooling window. CDI - PIC voluntarily discarded sauce. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked chicken, burnt ends, smoked turkey, and ribs in hot box below 135F. EHS observed cooked chicken in second hot box in the back kitchen holding chicken below 135F. PIC stated food employee was trying to accomplish all prep required before leaving for the day and potentially left items out of hot box while panning all items together prior to service. PIC stated items were panned and cooking completed an hour prior to inspection. CDI - PIC instructed food employee to reheat all items to 165F prior to placing back into hot box and adjusted thermostat on hot box units. EHS verified reheating temperature once complete. (3).
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 . |
|
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 EHS observed two bottles of ranch and bottle of salsa in make unit above 41F. During previous inspection EHS advised to change storage methods for these bottles. EHS observed all bottles stored in top compartment of make unit and full. CDI - PIC voluntarily discarded all sauces. REPEAT. (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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed cooked chicken wings and burnt ends in WIC missing dates. EHS observed bottle of salsa in make unit without proper date. PIC stated salsa was made earlier in the morning and the wings/burnt ends were prepared yesterday. CDI - PIC added correct date marks to all items. (0)
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
|
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 EHS observed bechemel sauce cooling in WIC beyond 6 hour window and above 41F. EHS observed sauce in large metal container. EHS observed thin film accumulating along the surface of container and advised to stir actively while cooling sauce. EHS also advised to reduce amount of sauce in container into smaller containers for quick cooling. CDI - PIC voluntarily discarded sauce due to missing cooling parameter. (0)
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed bottles of sauce in make unit without proper labeling. EHS advised to label all working containers of food that cannot be easily identifiable. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. EHS observed metal wisk with burnt rubber handle. EHS observed rubber spatulas with burnt handle and surface of spatula beginning to break and chip. CDI - PIC voluntarily discarded items. (0) |
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