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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Opened one (1) open box of raw hamburgers stored over bag of peppers in freezer.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) bin of raw frozen chicken stored above raw packaged beef in reach in freezer.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bags of unwashed avocados stored above ready to eat foods in 2 door RIC. CDI - PIC reorganized storage as directed. EHS provided storage order charts in English and Spanish
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed parts of two (2) portions of food in display case (fries and fried chicken) at temperatures below 135F. CDI - PIC voluntarily disposed of out of temperature food. Per conversation with PIC, TPHC instructions listed in kitchen are not typically used. REPEAT.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) properly date marked and used portion of chorizo in prep unit 1 at 63F. PIC stated that chorizo had been removed from cooler while she had not been present (out for lunch.) PIC was unable to determine how long TCS food had been out of cold holding. CDI - PIC voluntarily disposed of chorizo.
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 |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed four (4) bags of cut queso fresco in sales area cooler at temperatures ranging from 43F to 44F. Per conversation with PIC, items were prepared and placed in cooler fewer than four hours prior. Ambient temperature was observed at 41F, and other TCS foods (bagged crema) were observed at 41F. CDI - PIC rotated queso bags to kitchen freezer to cool accordingly. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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. Observed approximately seven (7) squeeze bottles of oils, water, and cooking butter next to grill with no labels. Label all secondary containers. CDI - EHS affixed station labels to grill line in English and Spanish. REPEAT.
Note: No escalation in point deduction. EHS Observed squeeze bottles paired with commercial containers at grill line. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 two (2) portions of crumbled queso fresco in prep top 1 with single service sauce cups as dispensing utensils. CDI - PIC disposed of cups without verbal correction by EHS. |
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