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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
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 cooked meatballs in tomato sauce not meet cooling parameters after cooling in WIC overnight. Observed meatballs above 41F, while all other TCS foods in WIC were properly cold holding at or below 41F. PIC stated meatballs were not removed from the WIC today. -CDI- PIC voluntarily discarded the meatballs.
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 . |
|
23
|
3
|
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)
-Observed multiple foods held past their 7-day timeframe (risotto, ground salami, cooked beets, succotash, tomato soup, potato cakes, fennel puree, blanched raab). -CDI- PIC voluntarily discarded these foods.
-Observed multiple foods missing a date mark (tomato sauce, arancini, ricotta, roasted squash, cured pork, cooked pasta noodles, lasagna). -CDI- PIC verified the prep/cook date of these foods and properly added date marks.
-REPEAT-
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. -Observed raw salmon and cooked lamb in ROP (reduced-oxygen packaging) in tall reach-in cooler. EHS observed no time stamp on either packaging. PIC stated facility sometimes uses vacuum-sealing for raw salmon, raw branzino, cooked short rib, and cooked lamb. PIC stated facility does not utilize vacuum-sealing to extend shelf-life; they use it for portioning, like a plastic bag. PIC stated the cooked meat is cooked, cooled, and then placed in ROP bag once cooling is finished -CDI - PIC stated the vacuum-sealing was just conducted today, a couple hours ago. -PIC cut open the ROP bag for both the salmon and cooked lamb. PIC stated, going forward, they will likely not use vacuum sealing, and switch to regular plastic bags for portioning. If facility decides to use vacuum sealing without HACCP plan, they must add date and time stamp, and keep for no more than 48 hours in ROP environment. Facility may not vacuum seal raw, refrigerated fish.
-REPEAT |
|
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 cooked meatballs in tomato sauce not meet cooling parameters after cooling in WIC for two days. Observed meatballs in tomato sauce in large, deep plastic container, covered with plastic lid. PIC stated meatballs are fried from raw ground meat, then cooled down to 41F. Tomato sauce is cooked separately on the stovetop using canned tomatoes, then cooled down to 41F. After both components are cooled, meatballs combined with tomato sauce and then placed in WIC. PIC and EHS discussed checking the temperatures of the meatballs for each batch, to ensure the meatballs fully reach 41F prior to placing in deep plastic container in WIC. -CDI- PIC voluntarily discarded the meatballs. -EHS observed facility utilizing ice wands and ice baths for tomato sauce during inspection. Sauces were observed cooling at sufficient rates. EHS noticed improvement in cooling methods from previous inspection report.
-REPEAT-
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
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in less than 50ppm quat sanitizer solution. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no quat sanitizer test strips for quat sanitizer at 3-compartment sink. Obtain quat sanitizer test strips. -10 day verification visit required- |
|
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 ceiling tiles with visible buildup of debris/dust. Increase frequency of cleaning. |
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