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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee place pan of cooked Tandori chicken nesting into a second pan of cooked chicken in WIC. CDI - Pan was removed to prevent non food contact surface from contacting food. Second pan was place on top of lidded bin of food. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Upon arrival, observed WIC with ambient temperature of 46F. PIC stated that starting at 10 a.m., WIC door had been open for an extended period of time during food preparation and rotation. EHS observed majority of food items above cold holding temperature, including those that had not been prepared on the morning of inspection. CDI - EHS manually adjusted internal gauge of WIC with PIC permission. A final ambient temperature throughout the WIC was observed at 41F. EHS added bins of ice to underside of all effected TCS foods within the WIC to aid in their proper cooling. A verification will occur no later than 06/24/2023 to verify consistent functionality of WIC throughout.
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 . |
|
33
|
0.50
|
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 three (3) items (Biryani rice, bhindaloo sauce in WIC, mango lassi cup in register RIC) cooling with lids. Observed cooling temperatures were at insufficient rates. CDI - Lids were removed from cooling items as a means of improving cooling rates
Note: Items were also placed within bins of ice as a means of cooling improvement. This was in keeping with previously noted cold holding adjustment.
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
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed five (5) bins of prepared TCS foods, including raw chicken, paneer, and cooked chicken immersed in ice while stored in WIC and prep top. Other than previously noted items (raw vegetables, tofu, etc) food may not be stored in direct contact with ice; if need for cooling, utilize bagged ice or separated ice bins to reduce or maintain temperature. REPEAT. |
|
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 two (2) employees engaged in tasks (pouring sauces into to go cups, ware washing) without effective hair restraints. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed (1) wet wiping cloth at prep table. Place in use wiping cloths in labeled, properly concentrated sanitizer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rice cookers stored on unsealed wooden table. Observed minor erosion at storage racks above prep tables. Resurface or seal storage shelving and prep surfaces that are likely to have an accumulation of moisture. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.12 (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in (C) of this section shall be used. -Pf Observed 160 quart stock pot stored clean at dish rack. PIC stated that pot had been erroneously provided by utensil provider and was awaiting return and refunding. CDI - Pot was set aside such that it could not be utilized or damaged prior to refunding or disposal |
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