|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a pan of cooked bbq pork cold holding above 41F inside the lowboy of make table 1. PIC stated they had not taken it out of the cold holding unit at all today, and has been stored inside this unit overnight.
CDI: PIC voluntarily discarded bbq pork.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not escalating point deduction today since only one TCS food item was observed out of temp.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed a container of cooked pork that bore no prep date, stored inside the RIC. PIC stated this was cooked yesterday.
CDI: Date label was created for cooked pork.
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 pan of cooked beef patties with a date-mark of 12/19, stored inside make table 1. PIC stated this was the date they thawed the cooked beef.
Observed pan of cooked pork roll with a date-mark of 12/18, stored inside make table 1. Food employee stated this was the date they thawed the cooked pork roll.
CDI: PIC voluntarily discarded both TCS food items.
Observed pan of cooked BBQ pork with a date-mark of 12/24. PIC confirmed this was the date they cooked the BBQ pork.
CDI: PIC voluntarily discarded cooked BBQ pork since it had surpassed the 7-day window; EHS reviewed date-marking rules with 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://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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
Observed fried eggrolls held on TPHC not time-stamped with the start time. PIC stated this was placed on TPHC at 9:50AM.
Observed summer rolls held on TPHC not time-stamped with the start time. PIC stated the food employee just prepared these moments before EHS walked into the facility.
CDI: PIC had food employee label both TCS food items with the start times to ensure food products on TPHC are not held past the alloted time of 4 hours. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed all 3 food employees actively engaging in food prep without the use of hair restraints.
Ensure all employees actively engaging in food prep have some sort of approved hair restraint (ballcap, beanie, visor, hairnet) to prevent contamination. |
|
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.
Observed damaged door handles on the standing 2-door reach-in cooler.
Repair door handles. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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.
Observed heavy oil buildup on the hood system. Observed heavy accumulation of debris on the dry food storage rack. Observed soiled gaskets in cold holding units throughout the facility.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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.
Observed a hole in the ceiling tile above the dry food storage rack.
Repair hole in ceiling to prevent entrance of pests. |
|