| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
EHS observed food debris in the microwave. More frequent cleaning is recommended. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P
Observation: EHS observed rice and beans being reheated in the microwave from the hot holding line. A food employee reheated the item in the microwave to 145F.
CDI: EHS provided education to food employee and the item was reheated to 165F. |
|
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
Observation: EHS observed rice/beans and cabbage in hot holding wells temping at 118F. PIC stated the items had been put in the hot well approximately 30 minutes.
CDI: EHS advised PIC that they cook reheat the item to 165F. Rice/beans were reheated to 165F cabbage was removed to be reheated.
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 . |
|
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
Observation: EHS observed unsalted butter and shredded cheese temping at 46F in the RIC. The RIC ambient temperature was 48F.
Items were moved to properly functioning reach-in cooler.
3-day VR REQUIRED. REPEAT.
Establishment will be placed on a risk control plan for repeated cold holding out of compliance on 3 consecutive inspections.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observation: EHS observed raw chicken thawing in the prep sinks with no water running and the item was not completely submerged.
CDI: EHS provided education and approved thawing methods were used.
REPEAT. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observation: EHS observed clean metal pans wet stacked next to the dishwashing sink.
CDI: EHS provided education and the pans were stacked properly to allow for air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observation: EHS observed rusting shelving in the RIC. Repair. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observation: EHS observed a leaking pipe under the 3-compartment sink. PIC stated they put in a work order for the equipment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observation: EHS observed floors and walls throughout the facility in need of cleaning. EHS observed wall damage near the front doorway, build-up under shelving and prep tables. EHS observed a missing tile and two holes in the ceiling in the bathroom. Repair. REPEAT. |