|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
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 cut lettuce, veggie burgers, quinoa, sliced tomatoes, vegetable soup, and risotto in WIC that had been prepped or portioned out at ambient temperature between 7/17 and 7/18 that had not reached 41F by the time of inspection. CDI - PIC voluntarily discarded.
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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked lobster, cut watermelon, cooked corn, and other TCS foods in prep unit on grill line not maintaining 41F or below. Ambient temperature for the unit was 51F. All TCS foods in WIC maintaining temperatures of 44F or higher during inspection. Ambient temperature coming out of the condenser maintaining 44F. PIC discarded all TCS food items that had been delivered or prepared prior to day of inspection. Maintenance was called during inspection, and will be arriving today. EHS will remain in area to ensure WIC gets fixed today, or permit action may take place.
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
|
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 cut lettuce, veggie burgers, quinoa, sliced tomatoes, risotto, and vegetable soup prepped at ambient temperature between 7/17 and 7/18 being cooled in WIC while covered with plastic. Observed lettuce prepped at ambient temperature 7/19 in WIC cooling in covered plastic bins. Portioned out lobster and ham prepped on 7/19 cooling from ambient while wrapped in plastic bags in a deep hotel pan. CDI - PIC discarded all items prepped on 7/17 and 7/18. Lettuce prepped on 7/19 moved to perforated pans with lids removed to allow for better air flow. Portioned out lobster and ham moved onto sheet trays and placed on speed rack to allow for more air flow. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sheet tray of corn being stored in direct contact with cooked chicken wings while cooling on speed rack. CDI - PIC removed corn from chicken wings and stored in a more appropriate location. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing bracelets while handling customer food. Ensure all food handlers remove all jewelry while working with food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing a hair restraint while working with customer food. Ensure all food handlers don proper hair restraints while working with food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic hotel pans wet stacked while being stored as clean in dish pit. Ensure all equipment and utensils are air dried before being stacked together. |
|
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 cracked and chipped floor tiles in dish pit area. Repair or replace. |
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