| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw steak/beef stored above grilled onions in the tall reach-in cooler. -CDI- PIC corrected storage order and moved the onions.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
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. -Observed baked potatoes miss cooling parameters after cooling overnight in WIC. Observed potatoes above 41F, and PIC stated they have not been removed from the WIC since being placed there last night. -CDI- PIC voluntarily discarded the baked potatoes.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed marinara sauce, grilled mushrooms, and alfredo sauce holding below 135F in hot steam wells. -CDI- Because all items were originally placed in hot wells for holding less than 1 hour ago, PIC reheated all items to 165F.
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed raw shrimp in breader prep top above 41F. All other foods in unit were properly cold holding at or below 41F. PIC stated the shrimp was just thawed and placed in the unit less than one hour ago. -CDI- PIC placed shrimp in WIC for rapid cooling.
-Observed all TCS foods in mac station prep top above 41F (cavatappi noodles, alfredo sauce, shredded cheese, kids mac sauce, bacon mac sauce, mac sauce). All other foods in prep unit cold drawers were properly cold holding at or below 41F. Observed prep top is surrounded by heating elements (grill/fryer) and PIC stated the lid must be covering the prep top at all times to maintain cold holding temperatures. -CDI- PIC voluntarily discarded the foods listed above 41F. EHS recommended placing the items on 4-hour TPHC during rush periods (weekends/dinner service) or using ice beneath the containers to maintain temperature.
-Observed container of garlic butter above 41F, stored at room temperature. PIC stated garlic butter is left out or microwaved to assist in thawing process. PIC stated butter was removed from cold holding approximately one hour ago. -CDI- PIC moved butter to cooler for rapid cooling.
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
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 no time stamp on shrimp butter held on 4-hour TPHC. -CDI- PIC verified when butter was removed from temperature control and properly time-stamped the butter.
-REPEAT- |
|
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 baked potatoes miss cooling parameters after cooling too slowly in WIC overnight. Observed baked potatoes stacked on top of each other in WIC, above 41F, after being stored in WIC since last night. -CDI- PIC voluntarily discarded the baked potatoes. EHS and PIC discussed more efficient cooling methods, including used ice baths, thin/shallow pans, or the freezer.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored on countertop, not submerged in sanitizer solution. -CDI- PIC removed the wiping cloths and placed in soiled linen basket.
-REPEAT- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed buildup of food residue and debris on the floor in the walk-in freezer. Increase frequency of cleaning to prevent buildup. |