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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed unwashed produce stored over RTE foods in WIC 2. CDI - PIC rearranged storage order, no contamination observed. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 two large containers of tomato sauce and container of au jus in WIC. PIC stated these items were cooked the night before and left in WIC to cool. EHS observed temperatures above 41F (see temp chart). PIC stated ice wands should have been placed into each container per policy. EHS determined these items had failed to cool overnight. CDI - PIC voluntarily discarded. REPEAT. (1.5)
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed egg plant Parmesan and raw veal shanks stored in kitchen above 41F. PIC stated these items were taken from downstairs WIC to upstairs for storage. PIC stated these items are placed onto a cart and wheeled upstairs to facility. EHS stated it is PIC responsibility to ensure product remains at 41F during transport. PIC discussed various methods of transportation such as insulated containers with ice bags. EHS stated after initial cooking/cooling, once a TCS item is cooled to 41F, it must remain at 41F or below at all times until used for service. PIC stated items were transported at 11:00am. CDI - PIC placed items into small freezer to quickly cool. (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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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) EHS observed roasted garlic and tomato jam in reach in cooler of make unit held beyond 7 days. EHS observed Chimmichurri, cream, liquid eggs, and meatballs without date marking. EHS observed original prep date on meatballs, PIC stated this date was prior to freezing and item is missing pull thaw date. CDI - PIC voluntarily discarded items held over 7 days. PIC verified prep dates and properly dated all other items. REPEAT. (3) **2nd full point deduction.
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 |
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 EHS observed tomato sauce and au jus made the day prior which failed to cool within time parameters. These items cooled overnight and were not monitored, ice wands were not utilized during this process. EHS observed chicken cutlets and raw chicken prepared at 11am failing to cool at appropriate rates. EHS observed items cooling in large containers with tight fitting plastic covers. EHS observed large plastic container of salad mix failing to cool at appropriate rate. This item was actively cooling in large plastic container in reach in cooler that is frequently used during service. CDI - PIC removed chicken and placed into small freezer to quickly cool, sauce and a jus was voluntarily discarded by PIC, and lettuce was removed from large container and spun with ice to quickly cool. REPEAT. (1)
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. EHS observed two plastic containers with melted surfaces throughout the inside and out of container. These surfaces create an area that is no longer easily cleanable. CDI - PIC voluntarily discarded containers.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed three cutting boards with heavy scoring and burn indentions on cutting surface. This creates areas on cutting board that can no longer be effectively cleaned. CDI - PIC voluntarily discarded. (0) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 ceiling tiles and AC vents above kitchen line heavily soiled with dust and residue. REPEAT.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed ceiling tile above can wash soiled from water damage. Replace. (0.5) |
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