| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Observed cooked yellow curry and red curry containers in walk in cooler at 46-48F after more than 6 hours. CDI - PIC stated product needed stirring. Product stirred and some parts were 41F. PIC voluntarily discarded after discussion that all parts of TCS foods shall be 41F or below after proper cooling. -3- REPEAT
THIS ITEM HAS BEEN NON-COMPLIANT FOR SEVERAL INSPECTIONS. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION.
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 . |
|
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 cut lettuce, raw chicken and other TCS foods declared cold holding by PIC above 41F. CDI - PIC stated these items were prepared before one hour before inspection. CDI - Foods cooled to 41F or below. Cut lettuce voluntarily discarded. -1.5- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 curry sauces date marked 06/20-06/23 that were prepared last night. CDI - Date marking corrected. -0-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane lighter stored in direct contact with food in sushi station, chemicals stored directly above seaweed sheets in sushi station and sanitizer bucket stored directly above food in sushi station. . CDI - PIC put chemicals on low shelf. -1- |
|
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 overstacked yellow and red curry, filled to rim of container and stacked cooling from previous night without active stirring or other means of releasing heat to help food cool faster. CDI - PIC voluntarily discarded. -.5-
Observed several containers of sushi fish, cream cheese in sushi case that were freshly prepared cooling in sushi case. Per sushi station food employee, items were placed in sushi case an hour prior to inspection. CDI - Items cooled to 41F before end of inspection.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sushi fish and shrimp thawing under running water at 76F. Water inside container is 77F. CDI - PIC placed fish in cooling. -0- |
|
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. Observed coconut milk and soy sauce stored on shelf less than 6 inches off ground and same products stored directly on floor in kitchen. Per PIC, facility did not receive a delivery today. Keep at least six (6) inches off floor. -1- REPEAT |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed clear plastic to-go bowls used to dispense dry goods down in food. Keep out of food or use scoop with handle. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal food containers on drying shelf and wet blender cups stored with lids on and standing water inside. EHS reminded PIC to air dry before stacking. -1- REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusting shelving inside walk in cooler. Either resurface or replace. REPEAT -.5- |