|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed employee health policy agreement missing 6th FBI. CDI - EHS provided hard copy of EHP agreement which includes all 6 FBIs. -0- |
|
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 blade of can opener soiled and stored as clean. PIC states that the equipment is cleaned 1x/day. Can opener had not been used for today’s prep per food handler present. CDI - PIC and staff present educated and utensil transferred to the 3-compartment sink 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. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. During today’s inspection, EHS observed meatballs and marinara sauce reheating since 9 am. Starting temperatures at 9:45 AM read at 53 F and 41 F in the center, respectively. EHS read second temperatures at 81 F and 55 at 10:30 AM. CDI - With reheating time parameters of less than 30 minutes, meatballs were transferred to the oven while marinara transferred to the pot and all reheated > 165 F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed soups and mac & cheese sauce held out on the counter with temperatures beginning to rise with the highest at 51 F degrees. Also observed tuna and chicken cold holding 46-47 F in the prep top. Tuna had just been prepared and chicken filled over the brim. CDI - All foods transferred to reach-in freezer and/or walk-in cooler and cooled down < 41 F. -1.5-
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. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed these TCS foods opened and/or prepared yesterday without date marking: Sliced turkey, sliced roast beef, lettuce (2x ct), mixed greens and blue cheese crumbles. CDI - PIC allowed to properly date mark foods. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
33
|
0
|
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 tuna cooling with a 0-1 F degree change after 30 minutes in the walk-in cooler. Product high in density covered with plastic wrap and lidded. CDI - PIC separated product into smaller portions, transferred to metal containers and left vented in the WIC for efficient cooling towards < 41 F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
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 ice accumulation inside interior of chest freezer located in the basement. Thaw and keep clean. -0- |
|