|
|
| 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 |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked chicken in steamwell, and all TCS foods in hot cabinets holding below 135F during inspection. PIC voluntarily discarded chicken in steamwell. All food in cabinets had been placed there no earlier than 10:30 am and will be discarded by 2:30pm when the facility closes. EHS provided TPHC form, facility will utilize time over temperature for in house foods moving forward. Maintenance contacted during inspection for equipment assessment. 72 hour VR required.
1.5 pts
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
|
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
Observed salsa, jalapeño corn bread mix, and Caesar dressing in WIC being cooled in deep, covered plastic containers in WIC. CDI - PIC moved all items to shallow vented pans to encourage rapid 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 |
Yes |
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 pans of lettuce stacked together with no barrier in between the bottoms of the pans and the food. CDI - PIC unstacked all containers.
0 pts. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusting on prep table legs and shelves, and shelving units in dry storage during inspection. Repair or replacement needed.
Repeat. 1 pt. |
|
55
|
1
|
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.
Observed food and dirt debris caked onto floors all throughout kitchen and WIC during inspection. More thorough or frequent cleaning needed to preclude pest harborage.
Repeat. 1 pt. |
|