| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on shelf above basil sauce in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Pan of raw beef moved to bottom shelf. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Chicken measured 100-110F after cooling for over 2 hours. Chicken was cooling in deep pans in freezer. Use shallower pans and smaller amounts of chicken so it cools within the proper time. Also, ground chicken in sandwich cooler bottom measured 78F and had cooled for over 2 hours. CDI - Chicken was discarded. 0 pts.
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 . |
|
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 Green curry and masaman curry both measured 54F and 55F in sandwich cooler top. Chicken, bean sprouts, and tofu in other sandwich cooler measured 45-52F. TCS foods in cold holding shall measure 41F or less. Use TPHC for TCS foods on line that are pulled out so frequently that they can’t be kept below 41F. CDI - Food moved to freezer to cool. REPEAT
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 Cooked potatoes (58F) were cooling in sandwich cooler top. Rice was cooling at 96F in sandwich cooler top. Ground chicken was cooling at 78F in sandwich cooler bottom. Chicken was cooling in deep pans and thick portions. Use walk-in freezer or walk-in cooler to cool all TCS foods after preparation. Also, spread out TCS foods so they reach the proper temperature within the allowed time. CDI - Chicken discarded. Rice and cooked potatoes moved to freezer to continue cooling.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw pork was thawing in bowl during whole inspection. Submerge TCS foods in cold water that measures 70F or less, or use refrigeration to thaw TCS foods. CDI - PIC educated on thawing and pork was moved to walk-in cooler. 0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several containers of food stored on floor in walk-in cooler and walk-in freezer. Food must be stored at least 6 inches off the floor. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Strainers and food containers stored on shelf above mop sink. Do not store clean utensils in mop sink area. REPEAT |
|
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. Upright cooler door handle is broken. Shelves in walk-in cooler are rusted. Replace listed equipment. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Heavy buildup on shelves in walk-in cooler. Clean shelves more frequently. |