|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one food employee using cell phone and then went to handle food items before washing hands and donning new gloves. CDI-PIC informed food employee to wash hands and don new gloves. -REPEAT VIOLATION- |
|
20
|
0
|
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 2 large full containers of clams cooling with tight plastic wrap in walk in cooler since yesterday. PIC stated clams were prepared yesterday and were not in use or removed from the walk in cooler today. CDI-PIC voluntarily discarded clams
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch cold holding at 45F, spicy mayo cold holding at 65F and tartar sauce cold holding at 45 all in a container of shallow ice. PIC stated items had been removed from refrigeration and placed into shallow ice since 12pm. CDI-PIC placed all items in walk in cooler to rapidly cool. -REPEAT VIOLATION-
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 6 bins of crab legs and 3 stacked sheet trays of shrimp cooling with yesterdays date on items. PIC stated items have been prepared today and placed into the walk in cooler with an incorrect date. CDI-PIC correctly dated items for today’s date. -REPEAT VIOLATION-
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 clams cooling in reach in cooler while tightly wrapped in plastic wrap, and observed observed 2 large containers of clams, 6 containers of crab legs, several portioned containers of shrimp, and small containers of chicken, tilapia and catfish cooling in walk in cooler with tight plastic wrap. PIC stated all items aside from clams were prepared today between 11 and 12pm. Clams were prepared yesterday. CDI-Plastic wrap was removed from all items to allow for rapid cooling and clams were discarded. -REPEAT VIOLATION-
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.Observed cracked floor tile in walk in cooler nearest door leading to walk in freezer. Repair or replace. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed ventilation hood vents in need of cleaning. -REPEAT VIOLATION- |
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