|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods throughout kitchen area holding above 41F during inspection. See temperature chart. Temperature in expo drawers 44F. Maintenance already on site. All foods voluntarily discarded. Risk Control Plan to be discussed if no improvement by next inspection. 72 hour VR required for repair of expo drawers.
Repeat. 3 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed fried onion straws being held on time with no label indicating the time cooking was completed and when they must be discarded by. CDI - PIC was able to verify the time they had finished cooking, and labeled.
0 pts. |
|
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
Observed portioned cod and sliced roast beef cooling in prep units during inspection. Both items were still at 46F with an hour left to achieve cooling window. Observed portioned salmon cooling while wrapped in plastic and stacked together in WIC. Observed tubs of baked beans, canned tomatoes, and tomato paste cooling from ambient while in deep, covered plastic containers. CDI - Cod, roast beef, and beans moved to freezer to rapidly cool. All items met cooling window. Salmon unstacked and laid out on sheet trays to hasten cooling. Tomato paste and canned tomatoes uncovered to hasten cooling. EHS to make long term compliance visit to initiate Risk Control Plan.
Repeat. 1 pt.
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 squeeze and shaker bottles on main line with no label indicating its contents. Ensure all working containers are properly labeled.
0 pts. |
|
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 various flies in dish pit area during inspection. PIC stated they are taking measures to control pests. More thorough or frequent pest control measures may be necessary.
0 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed wiping cloths being stored on prep unit during inspection. Observed wiping cloths being stored in sanitizer with concentration below 100ppm quat. CDI - Bucket was moved to appropriate location. Buckets refilled with sanitizer at proper concentration.
0.5 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
4-101.17(A) Wood may not be used as a food contact surface.
Observed salmon being cooked on wooden planks during inspection. Ensure all food contact surfaces are approved.
0 pts. |
|