|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 Raw chicken stored over raw beef in RIF both the raw chicken and raw beef were outside of original packages in ziplock bags. -CDI- PIC moved raw food items to reflect proper storage order.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-
Observed Raw chicken and raw beef stored over pizza dough in RIF. Both raw chicken and raw beef outside of original packages in ziplock bags. -CDI- PIC moved raw food items to reflect proper storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed buildup food debris on the slicer wheel of deli slicer. Deli slicer stored as clean on bottom of prep surface on cook line. Ensure that all food contact surfaces are clean before stored away. -CDI- Slicer moved to be properly washed, rinsed, and sanitized. -REPEAT-
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 multiple food items including cooked RTE diced chicken and chicken wings cooked and prepared from the day prior with a temperature of 46F in the WIC. Ensure all food is properly cooled using proper monitoring and cooling procedures. -CDI- PIC voluntarily discarded improperly cooled food.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all TCS food in prep top 2 and lowboy 2 on the cook line above 41F. Observed all food in the WIC stored above 41F. PIC was unable to definitively state how long TCS foods were out of temperature for in WIC. WIC was blowing cool air of 40F when checked during inspection by EHS. -CDI- All TCS foods discarded from WIC and all TCS food discarded from prep top 2 and lowboy 2.
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 |
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 PIC cooling individually packaged carnitas in the lowboy cooler, carnitas were stored tightly packed together in plastic wrapping. Carnitas were at 56F. Carnitas were cooling for 3-hours. Chicken wings were stored in WIC to cool from day before in tightly packaged plastic, stored tightly together. Chicken was above 41F and did not meet proper cooling parameters. -CDI- PIC moved carnitas to Stand up RIC to properly cool down spread apart on a large sheet pan. Chicken wings were voluntarily 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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed can in dry storage of the facility with large dent on the seal. The can was stored among cans that were going to be used for service. Ensure there is a separate area for all cans that are dented and are to be discarded or held for credit. -CDI- PIC voluntarily discarded can. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed metal fryer strainers with splitting and tearing wire. -CDI- PIC voluntarily discarded metal fryer strainers. |
|