|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed Nashville hot butter (made with unsalted butter) held at room temperature. Foods with unsalted butter are a TCS (Time/Temperature Control for Safety) food, meaning the Nashville hot butter must be stored in cold holding, hot holding, or on TPHC. -CDI- PIC moved the butter to the lowboy for rapid cooling and stated the facility will change the recipe of the item to no longer include unsalted butter.
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 |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed rice and pasta salad without date marks. -CDI- Food employee could verify when items were initially prepped/cooked and properly added date marks.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
-Observed no written TPHC procedures for chicken breading station (including buttermilk). Observed TPHC procedures for condiments (tartar sauce, mayonnaise, etc) stating items are held for 4 hours, yet PIC stated items are intended to be held for 6 hours. All items on TPHC are stored in ice baths to ensure foods are held below 70F.
-CDI- PIC corrected TPHC form to state 6-hours hold time and include chicken breading station. - REPEAT -
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf
-Observed no time stamp for foods held on TPHC for 6 hours (condiments, chicken breading station).
-CDI- PIC properly added time stamps. - REPEAT - |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in 0ppm sanitizer (soapy solution). -CDI- Food employee drained bucket. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for flour scoop submerged within the flour. -CDI- Food employee removed handle from food. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no quat sanitizer test strips for quat sanitizer buckets. -CDI- PIC purchased quat sanitizer test strips during inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 peeling paint on walls and flooring. Walls must be smooth and easily cleanable.
.
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. -Observed walls behind and beneath equipment with accumulation of dark residue. Increase frequency of cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on top of container storing flour. -CDI- Food employee removed phone. |
|