| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed secondary hand sink in between mixer and can wash creating little room to access hand sink. CDI - PIC moved mixer over to allow for space to wash hands.
6-301.14 Post a handwash sign at each handsink. EHS observed missing hand washing sign by hand sinks. CDI - EHS supplied PIC with signs. (0) |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf EHS observed large bag of shell stock tags. These tags were not organized chronologically. EHS advised to retain tags for only 90 days and to keep tags organized in chronological order. 10 day VR required. (1) |
|
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. EHS observed tomato sauce prepared yesterday in down stairs WIC still above 41F (see temp chart). PIC stated that sauce was left in cooler over night and hasn’t been moved. CDI - PIC voluntarily discarded sauce due to missing cooling window. (0)
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed provolone cheese, diced tomatoes, pesto, cooked beets, and lasagna held above 41 (See temp chart). PIC stated that those items were in make unit overnight and was not able to take temperatures this morning due to busy lunch rush. CDI - PIC voluntarily discarded food due to not being able to determine when food was in temperature. REPEAT. (3)
* EHS advised PIC to rearrange inside of reach ins to allow for adequate air flow. Items out of temperature in this unit were near the bottom of unit. EHS sheet pans in unit that could potentially affect airflow.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 house made pasta, lasagna, demi sauce, missing date marking. EHS observed duck fat rendered in house held beyond 7 days. CDI - PIC was able to verify prep dates for items missing labels and produced an accurate label. PIC voluntarily discarded duck fat due to being held beyond 7 days. (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
|
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 bolognese sauce, provolone cheese, romaine and cherry tomatoes cooling at inadequate rates. Provolone was cooling tightly wrapped in plastic in 2-door RI, diced cherry tomatoes were cooling in make unit. EHS advised to only cool in WIC or freezer downstairs. EHS also observed tomato sauce, which missed cooling window, in a large plastic cambro but not actively stirred causing the middle of the sauce to remain above 41F. CDI - PIC moved all cooling items to downstairs WIC. PIC voluntarily discarded tomato sauce due to missing cooling window. (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 . |
|
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. EHS some containers of dressing and seasoning bearing no label. (0) |
|
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. EHS observed AC vents and ceiling tiles throughout kitchen accumulating a large amount of dust and debris. Increase cleaning frequency to avoid accumulation. (0) |