|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with grease residue and debris. -CDI- PIC moved items to dishpit to be W/R/S. -0-
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 . |
|
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 housemade chipotle vinaigrette, housemade white balsamic vinaigrette, shredded Monterrey jack cheese, housemade pesto mayo, sliced turkey, and Housemade chipotle mayo in salad and sandwich prep units above 41F. Observed housemade ranch and housemade chipotle mayo above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded of all items not prepped today. PIC moved items prepped today to WIC to cool down. -0-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed housemade hummus in RIC with prep date of 7/18, observed housemade chipotle vinaigarette in RIC dated 7/11, per PIC, item was prepared 7/19. Observed cooked chicken dated 7/16 in RIC. Observed opened gallon of milk in WIC with no date. Observed opened canned chipotles in WIC dated 7/11, per PIC, he was unaware that these items had a shelf life. Observed housemade chipotle mayo (G-sauce) dated 7/14 in RIC. Observed housemade hot pickled onions and carrots in WIC dated 7/12. Observed tomato slaw in WIC dated 7/18. -CDI- PIC educated on what items require date marking such as canned items once opened, milk once opened and any housemade sauces containing garlic and oil as well as any containing heat-treated plant foods. Also educated on using the date of the oldest prepared ingredient when preparing items such as chicken salad or housemade pimento cheese. PIC discarded of items that were past date mark and items without dates. **REPEAT** -3-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 covered housemade chipotle vinaigrette, stacked sliced turkey in tightly covered container and covered housemade chipotle mayo prepared today in RIC above 41F. Per PIC, items are prepared and placed directly into RIC. -CDI- PIC placed sliced turkey on cooling rack in WIC to facilitate rapid cooling. PIC placed housemade sauces in WIC without lids to facilitate rapid cooling. -1-
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 flies and fruit flies throughout. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and food employee engaging in food prep with watch. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 buildup on walls and door surrounding prep areas. Increase cleaning frequency. **REPEAT** -0.5- |
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