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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 |
|
|---|
|
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 (partially-cooked chicken skewers) stored above raw beef in WIC. -CDI- PIC moved par-cooked chicken to bottom shelf, below raw beef.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety
-Observed partially-cooked chicken skewers in WIC. Facility does not have approved non-continuous cooking procedures. -EHS explained regulatory approval requirements for non-continuous cooking of raw animal meats. -CDI- During inspection, food employees fully cooked chicken skewers to 165F. PIC stated facility will no longer utilize non-continuous cooking procedures, unless prior regulatory approval is obtained. |
|
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. -Observed white beans in hot holding cabinet below 135F. All other foods in hot holding cabinet were properly holding above 135F. PIC stated beans were prepared from canned foods this morning, less than one hour ago. -CDI- PIC reheated beans to 165F within 10 minutes. -REPEAT- EHS observed improvement in hot holding since past inspection (no violation on chicken skewers; all other hot holding was above 135F). Facility is not currently being placed on Risk Control Plan for hot holding. EHS and PIC discussed possibility of holding white beans and chicken skewers on 4-hour TPHC, along with mac and cheese.
-If same violation is observed during next inspection, facility will be placed on Risk Control Plan for hot holding.
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 all TCS foods stored in cold drawer underneath flat top grill, intended for cooling after prep this morning. Observed ambient temperature of unit at 38F. PIC stated all items were prepped and placed in the cold drawer this morning, less than 2 hours ago. Observed all foods above 41F (see temperature chart). -CDI- PIC moved all foods to WIC for rapid cooling. EHS observed foods dropping at sufficient rates by end of inspection. -EHS and PIC discussed efficient methods to ensure rapid cooling to 41F, including prepping foods in advance and cooling them down in the WIC, prior to morning set-up.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed cleaned cutting boards wet stacked directly on top of each other, with water in between the boards. Ensure all clean dishes are properly air dried prior to stacking. -REPEAT
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. -Observed clean dishes stored directly underneath open ceiling with exposed pipes/tubes. -Replace ceiling tile to prevent contamination of dishes. |
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