| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed large pot containing large quantities of boiled potatoes hot holding < 135 F since 10:30 am. CDI - Product transferred to flat grill and reheated > 165 F. -1.5-
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. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS applicable foods such as: Salsa roja, crema and milk cold holding > 41 F in prep tops and upright reach-in unit. Refer to temperature chart for details. Items inside of these units were used for today’s prep moments prior to EHS arrival and during inspection, per PIC and employees present. CDI - All foods either transferred to the reach-in freezer for rapid cooling or placed into deep ice baths. EHS observed temperatures decease to < 41 F after 20 minutes. -3-
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 |
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 recently sliced lettuce cooling inside of the prep top unit. Employee present confirmed that it was prepared 15 minutes prior. CDI - Product placed into deep ice bath in the reach-in unit and temperature began to decrease towards < 41 F after 10 minutes. Employees were educated on appropriate cooling methods such as the above mentioned. No escalation of points due to improvement observed. -0.5-
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 |
Yes |
Yes
|
No |
REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of potatoes stored directly on floor underneath shelving unit inside of dry storage room. CDI - Box removed from floor and relocated to shelving unit. -1- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on several knifes stored on magnetic wall mount (not used today) and several knives wedged in between crevices of prep tables at cookline. CDI - All utensils relocated to 3-compartment sink -0.5- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed torn gaskets at upright reach-in and lowboy units. Replace. -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking at 3-compartment sink fixture. Repair. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and stained ceiling tiles at dry storage room and above 3-compartment/utensil shelving storage areas. Observed broken floor tile near utensil shelving unit. Observed baseboards detaching below 3-compartment sink. Repair.
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 soiled ceiling tiles throughout kitchen and soiled walls above hot holding table. Keep and maintain clean. -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee foods and beverages stored above and with foods held for resale in reach-in units. CDI - PIC relocated personal items to designated area. -0- |