|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw beef to place on the grill then change gloves without washing hands. CDI hands washed. Suggest facility leave door open next to grill to allow easy access to handsink |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed small dish machine only reach 153F. CDI facility will use big dish machine at front that is operational until unit is repaired. Verification required.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed facility parcooking salmon without prior approval and no labels or logs maintained. CDI salmon prepared today and moved to steamer to finish cooking process. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed diced chickens, grilled chicken, green beans, diced carrots, and roasted carrots at patient line below 135F. CDI items moved to steamer to reheat.
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 |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed fruit cups in patient reach in at 49F. Other fruit cups in other reach ins at 41F and below. CDI fruit cups moved to walk in to cool and all TCS items removed from that unit until repairs were made. Observed raw chicken breast, and raw burgers in bottom grill drawers above 41F. PIC stated they need gaskets to maintain. CDI items moved. Verification required.
Observed lettuce and cheese at grill prep unit overstacked and holding above 41F. CDI portions above temperature moved back into walk in 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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed tuna salad, rice, black beans, crushed boiled eggs, and lettuce cooling in reach in for salads and back up by grill. Items dropped only 1 degree. CDI items moved to walk in to adequately cool. Reach in units help to maintain temperatures not to help accelerate cooling process. Observed facility cooling Mac and cheese, mash potatoes, and cream chicken on racks in Wlak in and items were tightly wrapped and a plastic cover was over the rack with the items. CDI covers pulled back and plastic wrap removed. 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 . |
|
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 torn gaskets on refrigeration and hot holding units. |
|
49
|
0
|
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 racks in reach in and walk in in need of cleaning. Observed stand up mixer where there was build up on the back and underside of mixer. |
|