|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 chicken being held on counter during chop, holding below 135F. CDI- PIC had employee re-heat chicken back to 165F on the grill. 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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauce cooler holding at 62 with TCS garlic sauce and yogurt dill sauce. Sauces measured 58F and 57F respectively. According to PIC, sauces were prepared at 11:30. PIC moved all TCS sauces to WIC for rapid cooling and placed a work order for the cooling unit.
Observed TPHC salad cooler holding at 46F. Lettuce and salad mix on top of the cooler were held on TPHC. Cut greens held below were holding above 41F. PIC was unable to confirm how long greens had been out of temperature. PIC voluntarily discarded the cut greens. Observed Vegetable broth opened sitting out in room temperature. PIC voluntarily discarded. VR
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
|
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 recently prepared items in the WIC cooling in small metal containers with the lids on. Multiple TCS items in the WIC were not cooling at a proper rate. Cooked corn was cooling at a rate of .04F/min, required .12/min. Facility had a shortage of product in the morning and had to do emergency prep, resulting in a large amount of items cooling in the WIC. CDI- PIC removed the lids to allow air circulation.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the dish area near the WIC. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of pitas stored under paper towel dispenser, observed water from hands after washing dripping on packages. CDI PIC moved |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink near front line with pealing sealant Reseal. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at spigot of produce wash prep sink. Repair . Observed faucet of hand sink by front line not secured. Secure |
|