| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed heavy build up in ice machine during inspection. More frequent or thorough cleaning needed to preclude contamination.
0 pts. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed ranchero sauce in WIC at 51F at 2:15pm. PIC stated it had been removed form cold holding to be used in prep, and was placed back in WIC around 10:30am. CDI - PIC placed sauce in freezer with ice bags to rapidly cool. Sauce had achieved 41F by 2:30pm.
0 pts.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 queso in hot cabinet and ranchero sauce in expo steamwell holding below 135F during inspection. See temperature chart. Both items had been in hot holding for less than two hours after being reheated on the stove per PIC. CDI - Both items reheated to over 165F before being placed back in hot holding during inspection.
Repeat. 1.5 pts.
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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed creamy jalapeño sauce in server prep holding above 41F during inspection. See temperature chart. PIC stated it had been in unit for less than three hours. Sauce was removed from prep to rapidly cool in WIC. Observed various TCS foods in salad prep holding above 41F during inspection. See temperature chart. Ambient in unit 47F-51F. All food items had been in unit for less than three hours and were pulled to cool in WIC. Maintenance contacted during inspection. Unit will operate on time until repair. 72 hour VR required.
1.5 pts.
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 shredded cabbage, shredded cheese, and ranchero sauce cooling from ambient while in deep, covered plastic containers stacked together in WIC. All items were not cooling rapidly. Ranchero sauce was about to miss cooling window. CDI - Ranchero sauce placed in freezer with ice bags to rapidly cool. Sauce achieved 41F within cooling window. Cheese and cabbage placed onto sheet trays to hasten cooling. Ice sheets added to cheese trays to ensure cooling window is met.
0.5 pts.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 various shaker bottles and squeeze bottles on prep line, and storage bins in back prep area not baring labels indicating its contents. Ensure all working containers are labeled to identify its contents.
0 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed various buckets of wiping cloths throughout kitchen being stored in sanitizer below proper concentration. Ensure wiping cloths remain in sanitizer at proper concentration.
Repeat. 0.5 pts. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-501.11 Maintain equipment in good repair.
Observed rice cooker graded for home use during inspection. Observed dewalt power tool with mixer attachment in back prep area. PIC stated it is used to mix beans. Replacement with commercial food grade equipment necessary. Observed torn gasket on freezer in back prep area. Repair or replacement necessary.
Repeat. 1 pt. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy food debris in microwave next to enchilada station during inspection. More thorough or frequent cleaning needed to preclude pest harborage or cross contamination.
0 pts. |