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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed vegetable broth in large quantity, with a lid in a plastic container, cooling from ambient at a rate not to achieve 41F in 4 hours. CDI PIC placed items in metal pans and moved to WIC.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cut chicken and cut steak in hot box that was just cut holding below 135F. Items, per PIC are told hold 135F and above. Observed process, employee takes whole cooked items from hot box which are holding above 135F, then cuts. During this time, the temperature drops below 135F. Suggested that they not items from temperature control to time. Once items are cut and placed in hot box as prep for line, that is when time starts. Time will be placed on item at that point or block time will be utilized during high traffic time. CDI Items moved to TPHC and form fully site during inspection. Repeat
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus, roasted red pepper hummus, egg plant dip, harrissa sauce holding above 41F. CDI PIC moved items to RIC to recool and replaced with new product. Prep tops will have to be looked at by repair person. Going forward until equipment functions properly, the hummus, harrissa, and egg plant will be held on time. VR required. Repeat
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 . |
|
33
|
0.50
|
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 broth cooling from ambient in a large quantity, plastic container with a sealed lid at a rate insufficient to reach 41F in 4 hours. Repeat. CDI Item moved to metal, open pans. EHS suggest unopened broth placed in WIC prior to use rather than on shelf.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service tasting spoons stored with debris on them. CDI PIC discarded and moved location. |
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