|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
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 approximately nine bowls of cut watermelon chunks in grab n go cooler, dated for 08/06, at a temperatures ranging from 43F to 47F. Ambient temperature of unit was 39F, and all other TCS food within was observed as properly cold holding. Condensation was observed on interior of cut fruit bowls. Department manager was unable to determine wherein improper methods may have been used to cool cut melon. CDI - Improperly cooled foods were voluntarily disposed of. EHS provided ambient temperature cooling chart to be placed in produce department at their discretion.
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 .
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 yogurt parfaits above 41F cooling since 5:52am. CDI: PIC voluntarily discarded items.
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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed approximately eight (8) cut melon wedges in pans at salad bar at 48F. All other items on bar were 41F or below. Department manager stated items had been placed out within the previous hour. CDI - Wedges were rotated to coolers to cool correctively. Ensure items are positioned such that they can maintain a temperature of 41F or below. REPEAT
Note: No escalation in point deduction; fewer portions of TCS food were out of temperature based on previous inspection; cold holding equipment is in good repair at time of inspection.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) bin melon in prep area cooler with preparation date of 07/30. CDI - Department head voluntarily disposed of out of date food item.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) can of aerosol stainless steel polish left on top of box of uncut tomatoes in dry storage area. Per conversation with PIC, employee left can of polish before leaving early for restriction reasons. CDI - PIC rotated chemical to proper storage area. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe digital thermometer in produce department; only analog thermometer was available at start of inspection. CDI - PIC provided calibrated thin probe thermometer from adjacent department. Store a readily available thermometer in each food department to be used as needed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed four (4) recently sanitized metal pans stacked while wet. CDI - EHS separated pans to allow for effective air drying. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employee soda bottle stored in box of unwashed potatoes stored in dry storage area. CDI - PIC disposed of improperly stored employee beverage. |
|