| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed sticker and sticker residue on metal and plastic pans/containers stored in clean storage area.-CDI-PIC relocated items to 3-comp sink to be w/r/s.
Observed knives and ladle in clean storage area by the 3-comp sink soiled with food residue.-CDI-PIC relocated items to 3-comp sink to be w/r/s. Visit in 10 days.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
0
|
Proper cooling time & temperatures |
No |
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.-Observed cooked ground beef that was placed on a prep table to cool covered with plastic warp and metal lid with a temperature of 135F at 12:39pm then after being placed in 2-door standing reach-in freezer temp at 2:01 pm was 93F. -CDI-PIC voluntairly discarded TCS food item due to food not cooling properly w/ 2hrs. Visit in 3 days.
For more information please visit: www.mecknc.gov/foodsafety 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://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed a variety of food items in prep table reach-in cooler prepped days prior and kept overnight with temperatures above 41F( see tempt chart) .Ambient temperature 38F. -CDI-PIC voluntarily discarded food items.
Observed in 2-door standing reach-in cooler # 2 next to the back door with TCS food items temping above 40F. Food items were kept overnight and ambient temp of reach-in cooler 50F.-CDI-PIC voluntarily discarded food items and work order was placed. Visit in 3 days
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed inside chest freezer next to the fryer cooked, pre-cooked TCS food items in bags previously opened and cooked food items in containers w/out proper date. -CDI-PIC placed proper date on all items. Visit in 10days
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked ground beed being cooled in a large deep metal pan covered with plastic wrap and a metal lid-CDI-PIC had placed food item in reach-in freezer to rapid cool with lid vented. -CDI-PIC voluntarily discarded food items due to not cooling properly with-in 2 hrs.
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
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a large amount of water accumulated in the interior bottom surface of the cooler that was touching bags of shredded cheese. No contamination was observed. -CDI-PIC sanitized surfaces of the cheese bags and relocated food items into a reach-in freezer.
4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed piercing part of can opener metal coating coming apart and in need of replacement. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed through out the facility floor tiles missing and lifting off the floor; baseboard molding coming off the wall and separating from the floor joint, and sections of wall closes to the floor cracking, specifically under the 3 comp-sink and in other areas of high moisture. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed inside the prep table reach-in cooler employee drink. -CDI-PIC voluntarily discarded employee food. |