|
|
| 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce cut at 7:30am at 62F at 11:30am, missing the cooling window. Observed lettuce cut at 7:30am in RIC at 50Fat 11:20am, about to miss the cooling window. CDI - PIC discarded lettuce in WIC, and placed lettuce in RIC in ice baths to rapidly cool. RIC lettuce achieved 41F by 11:40am.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 Observed lettuce cut at 7:30am and then placed directly into covered hotel pans in WIC and RIC. All pans either missed cooling window or were about to before cooling methods were changed. CDI - PIC discarded lettuce that had missed cooling window, and rapidly cooled lettuce still within cooling window by placing in ice baths in the RIC. Lettuce in ice baths had reached 41F by 11:40am.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths next to grill handsink being stored in sanitizer with a concentration of 50ppm quat during inspection CDI - PIC changed sanitizer to a solution with 100ppm quat. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hotel pans stacked while still wet being stored as clean in dish pit area. EHS reminded PIC that all equipment must air dry before being stacked together. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in dish pit area heavily damaged with deep cuts and grooves in the surface. Replacement or resurfacing needed. |
|
49
|
0.50
|
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 food debris at bottom of RIC, lowboys, and hot cabinets, and on exteriors of all units. More frequent or thorough cleaning needed to preclude pest harborage. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 on floors throughout facility, on walls near grill station, and grease build up on hood vents above grill. More frequent or thorough cleaning needed. |
|