|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 veal, raw chicken, unsalted butter, and other TCS items at 44F-45F. CDI- PIC voluntarily discards 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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 Observed items in pizza station flip top without date marks. CDI- PIC labels items with date mark. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed large RIC without ability to cool or cold hold TCS foods. Ambient temperature rises to 45F within 30 seconds of doors opening, ambient sensor reads 60F. CDI- PIC voluntarily discards items out of compliance in cold holding, moves other TCS items to alternate RIC/lowboy. Service order for repair has been called for.
Do not cool or hold TCS foods in units until repairs have been conducted. EHS advises PIC to carefully monitor items in new locations and deploy TPHC for flip top items as needed. EHS will return within 10 days to see that unit function is restored. See comment.
Repeat. (-1) |
|
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 unlabeled spices and herbs at prep line flip top. EHS spoke with PIC and recommends labeling working containers. (-0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed tongs stored in stagnant water at 90F. CDI- PIC removes utensils for rewashing and places new tongs in steamwell with water at 155F. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 2 lowboy coolers with significant condensation and standing water accumulating at bottom. Monitor equipment to verify cold holding temperatures regularly and remove TCS items from storage there if they cannot be kept cold and free of breach by water leaking. Repair at earliest opportunity. (-.5) |
|