|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed par cooked chicken with out labeling, indicating food is raw. CDI - PIC added labeling to identify as raw. |
|
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 Observed par cooked chicken and blanched broccoli cold holding above 41F. EHS Observed items held in old steam well filled with shallow layer of ice. PIC stated equipment came with facility and they have always used it to cold hold TCS items in ice. CDI - PIC voluntarily discarded par chicken and moved Blanche broccoli to WIC. PIC moved all other TCS items to PU for cold holding. EHS stated they need to keep all TCS items to proper cold holding equipment to maintain compliance.
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 . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish in ROP packaging thawing in fliptop, not removed from reduced oxygen packaging. CDI - PIC sliced bags. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet, wiping cloths, stored on countertops. CDI - PIC replaced with clean dry cloths. |
|
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 LB for sushi not operating. PIC stated establishment is looking into buying a newer unit due to LB braking. Repair/replace
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Food equipment shall be used in accordance with the manufacturer’s intended use. Observed TCS items held in old steam well filled with shallow layer of ice. PIC stated equipment came with facility and they have always used it to cold hold TCS items in ice. CDI - PIC moved all in temperature TCS items to PU for cold holding. EHS stated they need to keep all TCS items to proper cold holding equipment to maintain compliance. |
|
49
|
1
|
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 food, residue and buildup on stove, shelving, WIC, and in prep units. Increase cleaning frequency. |
|
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 build up of food residue and debris under equipment and throughout floors and walls. Increase cleaning frequency. |
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