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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 |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed milkshake machine in operation, PIC said they reuse the milkshake mix every night. They take out the product, clean it, and chill it down in the WIC. CDI-EHS explained currently in the state of NC they cannot re-use the milkshake mix. They had already used the pre-used product and they will no longer chill down at night until the state has updated this violation. This is new to both EHS and PIC, no points taken today |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. For more information please visit: http://meck.co/FoodSafety 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 . Obsevred a pan of grilled chicken in the WIC, it has stacked 2-3 high, covered with saran wrap. The time stamp said 5:37am was when it started cooling, at it was 71F in the middle at 10:00am. CDI-EHS explained they need to stack less, uncover and allow it to cool properly. PIC voluntarily discarded. |
|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed 4 cartons of pasteurized eggs in water (PIC and FE said it was supposed to be ice water) at 45-50F. CDI-PIC voluntarily discarded and they will keep the cartons in a larger container, filled with ice. |
|
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 For more information please visit: http://meck.co/FoodSafety 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 . *see cooling rate* EHS also observed fried chicken sitting on the counter at 120F-FE explained they keep it there for two hours-until it gets to 70F-they set a timer for 2hrs (confirmed timer) and then they move it to the WIC, where they wrap it and put it on sheet pan. CDI-EHS explained they cannot leave it out for 2 hrs and it will almost never get to 70F because the kitchen was 78F. This is not what their SOP describes-it says 1 hr on cooling shelf. CDI-PIC and FE moved chicken to the WIC, on a sheet tray to cool, left the wrap slightly opened. PIC changed timers to 1hr (new manager) |
|
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 piping that holds the stopper, at the 3-comp sink, moving whenever you use the stopper. 2 stand up coolers with ice and 1 with a door hard to close. |
|
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. Observed the shelves in the raw chicken coolers with heavy amounts of food debris, and on the inside of the units. Water building up in the bottom from the thaw. |
|
55
|
0
|
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 a few small areas of low grout. |
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