|
|
| 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
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed all TCS foods held in grill make line above 41F (see temp chart). PIC stated most items in unit have been in over night. PIC stated temperatures of TCS foods in walk in cooler were verified this morning but not TCS items in make units. EHS observed ambient temperature of make unit at 46F. All TCS food was voluntarily discarded. By the end of inspection, make unit was at 43F; PIC placed work order and unit will be serviced by tomorrow. Facility will utilize temporary TPHC for unit until serviced; EHS provided TPHC form. 3-day VR required. REPEAT. *** This is the second full point deduction for cold holding. EHS advised facility formulate a plan to be in compliance by next inspection. If cold holding is out again, a risk control plan may be implemented. (3)
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 |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed cream cheese (whipped in house) and tomato soup in WIC held beyond seven days according to date marking. PIC stated items were frozen and pull thawed yesterday, however, employee forgot to properly add the pull thawed date. EHS discussed process with PIC and provided education. CDI - PIC was allowed to date both items. REPEAT. (1.5)
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf EHS observed consumer advisory missing proper disclosure. Advisory contains reminder but does not disclose what items are served undercooked within the advisory. CDI - PIC added proper disclosure.
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf EHS observed burger special and eggs (cooked to order) for breakfast without a proper asterisk. CDI - PIC added asterisk to both items. (0) |
|
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 EHS observed sliced turkey above 41F in make unit, when asked, PIC stated items was cut at 12pm and facility is currently cooling the rest in WIC. EHS discovered numerous containers of sliced turkey in WIC. At this time EHS observed temperature of sliced turkey at 46F. With only thirty minutes left to cool to 41F EHS intervened and advised PIC to stretch all turkey onto sheet pans and place them into the freezer to quickly cool and avoid items needing to be discarded. EHS observed cooked onions in small metal pans in WIC covered with tight plastic wrap, EHS observed inadequate cooling rate after 30 min. EHS observed food employee putting items in WIC to cool tightly covered in plastic wrap; PIC provided education to staff. CDI - EHS verified temperature of turkey was below 41F prior to 4 hour cooling window expiring. Cooked onions were left uncovered to quickly cool. (0.5)
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed numerous stacks of single service items stored in hallway to bathroom; this hallways is accessible to guests. EHS observed single service items stored out of original packaging with no covering. EHS advised items be plastic wrapped to prevent contamination due to being stored where guests can access items. (0) |
|
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. EHS observed heavy black residue and debris in low boy freezer gaskets by grill area and black residue beginning to accumulate on gaskets of WIC. EHS advised to increase cleaning frequency to avoid accumulation. (0) |
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