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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
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P. Observed some pans stored clean with stickers, sticker residue, and food residue. Ensure pans are properly washed, rinsed, and sanitized. CDI, items moved to dish washing area for cleaning.
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 . |
|
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 spaghetti and rigatoni prepared this morning within last two hours. Rigatoni was at 83 F with 30 minutes left to reach 70 F in a deep covered container. Spaghetti was at 66 F in a shallow covered container. CDI, EHS intervened and had PIC move items to shallow pans and cooling in the blast chiller. Observed guacamole and thousand island dressing with no change in temperature after an hour of cooling. CDI, products moved to shallow containers. Pasta and dressing reached 41 F by end of inspection. Guacamole observed moving towards 41 more rapidly by the end of the inspection. For thick products recommend using sheet pans for blast freezer.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sink and surface sanitizer above the required ppm level per the test strip. CDI, product remade to correct strength. |
|
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 guacamole cooking in deep covered containers with no change in temperature after an hour. Observed Thousand island dressing cooling in a deep plastic container with no change in temperature after an hour. Observed cooked pasta being cooled in deep and covered containers. Ensure staff are not covering food and using deep containers to cool. Products moved to shallow containers where they cooled properly.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few drain flies in the kitchen. Have a pest control company treat for the flies. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed one table with a damaged and rusted lower shelf. Repair or replace the table. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed mold inside the dish washing machine. Clean and sanitize the interior of the machine each day. Recommend leaving doors open to vent moisture when it is not in use. |
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