| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or unwashed produce/vegetables. CDI - Raw eggs moved to bottom shelf. 0 pts.
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 |
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. Cooked chicken measured 109F in upright cooler at 2PM. PIC stated it began cooling at 10AM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken voluntarily discarded. Establishment must spread cooked food out onto shallow pans and use freezer or walk-in cooler to cool TCS foods. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Lettuce measured 52F at 2:10PM. PIC stated it began cooling at 9AM. TCS foods made with room temperature or cold ingredients must cool to 41F within 4 hours. CDI - Lettuce discarded by PIC.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Red beans (45F) and white beans (47F) were above 41F in sandwich cooler. Half and half (49F) and milk (48F) in reach-in cooler were above 41F. Unit air temperature was 53F. Establishment has agreed to use other front beverage cooler for TCS milks until this cooler is repaired or replaced. CDI - Beans were in unit for less than 3 hours, so PIC moved them to freezer to quickly cool. Follow-up visit to be conducted next week to check cooler.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No TCS foods on TPHC were marked with time, except the spring rolls had a start time of 2PM at 1:40PM. Record accurate time on each TCS food that is held using TPHC. // Also, employee observed putting spring rolls back into cooler at 2PM (at 4 hour mark). TCS foods held using TPHC must be used or discarded within 4 hours. CDI - EHS instructed establishment to discard spring rolls, and PIC placed TPHC labels on items missing labels. REPEAT |
|
33
|
0
|
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 Cooked chicken was cooling in deep pan with plastic wrap in upright cooler on cook line. Also, lettuce was cooled in bottom of sandwich cooler. Cooked noodles were also cooling at 180F in sandwich cooler top. Use walk-in cooler or freezer to cool TCS foods. Spread out large batches of TCS foods to facilitate rapid cooling. Do not use coolers on line to cool food. The kitchen is too hot and employees open the units too much during peak business times for TCS foods to cool properly in these units. CDI - Chicken and lettuce discarded. Cooked noodles split into shallower pans and put in freezer to continue cooling. 0 pts.
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 . |
|
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. Buckets of food stored on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No food employees wearing hair restraints. Food employees must wear hair restraints when preparing food. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting an avocado with the sticker still on the husk. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Large buckets used to store carrots observed on the floor near 3-compartment sink. Store clean utensils at least 6 inches off the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on reach-in cooler that was holding at 53F. Gaskets torn on sandwich cooler on line and on upright cooler doors on line. Replace torn gaskets and repair or replace reach-in cooler that was holding at 53F. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean sides of cooking equipment as there is heavy grease buildup on sides of equipment. 0 pts. |