| 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. Box of raw chicken stored on shelf above raw calamari in walk-in cooler. Do not store raw chicken above raw seafood. CDI - Raw chicken moved to bottom shelf. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Small container of blue berries had mold growth on them in upright cooler. Food that is unsafe or adulterated must be discarded. CDI - PIC discarded blue berries. |
|
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. 2 containers of bolognese in walk-in cooler both measured 48-51F and were cooling since yesterday. TCS foods must cool within the cooling parameters. CDI - Bolognese discarded.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese and sliced cheese in sandwich cooler top measured 45F and 48F. Also, speed cart was left out for one hour while employees were preparing other foods to put on it. Steak, chicken and pasta on the cart measured 66-72F. TCS foods must be held at proper temperatures - 41F or less for cold holding. CDI - Warm TCS foods moved to walk-in cooler to cool. 0 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 . |
|
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 24hrs. -Pf Mixed greens and roasted garlic in sandwich cooler were missing date labels. 2 containers of ham in sandwich cooler beside grill were missing date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed prep dates on items. // 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 Cooked peppers in sandwich cooler were prepared on 9-2. Garlic oil in walk-in cooler was prepared on 8-24. Roasted garlic aioli (8-23) and brie cheese (8-30) were held past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the prep date. CDI - PIC discarded out of date items.
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 |
Yes |
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 Bolognese was cooled in deep containers overnight with lids on containers. Bolognese containers were 48F and 51F in the middle. TCS foods must spread out onto shallow pans/containers, or cooled with ice baths/ice wands so they cool within the cooling parameters - 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - PIC discarded bolognese. REPEAT
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Skirt steak was thawing under running water that measured 98F. The running water must be 70F or less when thawing TCS foods. CDI - PIC turned on cold water. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans were stacked while still wet. Allow utensils to adequately air dry after washing before stacking. 0 pts. |