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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 |
|
|---|
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
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 2 large trays of cauliflower cream to be cooling in the blast chiller and was observed not going to reach 70F at its current rate of .13 degrees/min. Cauliflower cream was originally noted in one large/deep container during the beginning of the inspection when initial 139F temperature was recorded. Facility had split the large container into 2 shallower containers sometime during the inspection, which helped lower temperature initially dropping it from 139F to 99F within 60 mins. Both pans were then observed to be cooling at a rate of .13 degrees/min over the next 30 mins leaving them at 95F with approx. 20-25 mins to reach 70F. Facility must adjust cooling methods for large/thick items in the blast chiller to ensure they reach 70F within 2 hours.
CDI - Facility rapidly reheated to 165F+ and restarted cooling process over, splitting the entire batch up into multiple smaller, shallow containers.
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed squirt bottles of lemon yogurt, buttermilk ranch, and red pepper miso sauce to be at temperatures of 70-76F in a container with minimal ice on the prep line. Items were not held using TPHC and PIC stated that they are held in the refrigerators until needed at the line.
CDI - PIC voluntarily discarded all 3 squirt bottles of condiments. EHS provided education on proper storage of condiment bottles and informed facility if they wish to, they could add the items to the TPHC written procedures and time stamp them for 4 hours going forward.
- Observed condiment bottles of Mediterranean yogurt and tofu tzatziki sauce to be stored in the cookline opentop refrigerator across from the stovetop at temperatures of 50-54F, with the squirt bottles observed to be sticking above the refrigeration line. Squirt bottles were only just replaced at the line as per the station employee and were observed to be full.
CDI - Squirt bottles moved to the WIC to rapidly cool.
- Observed a container of shaved steak to be at temperatures of 44-46F in the WIC. PIC stated that they had cooled and shaved the steak the night before but employees had it out earlier today at approximately 11am to place in portioned bags earlier to be used at the cookline.
CDI - PIC relocated to blast chiller to rapidly cool.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed 4 containers of cheese sauce at the cookline steamtable to be held using TPHC but were not provided with time stamps for the times they were removed from hot/cold holding. As per the cookline employee they had placed the containers in the steamtable at 10am.
CDI - PIC provided time stamps for items to be discarded at 2pm. |
|
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 an insert container of portioned steak to be at a temperature of 50F in the cookline refrigerated drawers across from the stovetop. PIC stated that they had been portioned earlier that day at approx. 11am and then were immediately placed into the cookline refrigerated drawers, which are not designed nor approved for rapid cooling. REPEAT.
CDI - PIC relocated portioned bags of shaved steak to the blast chiller.
- Observed 2 large pans of cauliflower cream to be cooling at a rate of .13 degrees/min and were observed to not be on course to reach 70F within the required 2 hours of the first cooling window. Facility is constantly in and out of the blast chiller, the items is a thick sauce, and no active stirring is involved in the cooling process all of which create a situation where the item cannot cool down at an adequate rate. REPEAT.
CDI - PIC rapidly reheated both pans of cauliflower cream to 165F+ to restart the cooling process. Facility split the contents up into 4 smaller pans and actively stirred the contents to assist in cooling.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple shakers at the cookline to not be labeled as to their contents. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a small insert container of herbs to be stored inside a container of shredded lettuce in the cookline refrigerated drawers, leaving the exterior of the smaller insert container in direct contact with the shredded lettuce. REPEAT.
CDI - Small insert container removed. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed insert containers of water to be in use to store scoops at the cookline with the water being heavily filled with food debris. REPEAT. |
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