| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed dated shell stock tags. PIC stated that date represented when a pack of oysters was opened and thawed. CDI - PIC added correct dates to tags from last 90 days. |
|
20
|
1.50
|
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 hardboiled eggs without shell cooling in prep top at an insufficient rate. CDI - PIC moved eggs to WIF to rapidly cool.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed milk at fryers held on TPHC without time stamp. CDI - PIC added time stamp. |
|
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 hardboiled eggs without shell cooling in prep top at an insufficient rate. REPEAT. CDI - PIC moved hardboiled eggs to WIF to rapidly cool. Verification visit within 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
34
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf. Observed pan of potatoes removed from steam oven at 94 F and held on countertop. CDI - employee moved potatoes back to steam oven until they achieved greater than 135 F. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. -Pf. Observed previously thawing cooked crab in prep sink at 59 F. Do not allow ready-to-eat foods to go above 41 F while thawing. REPEAT. CDI - employee moved crab to WIF to rapidly cool. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouges and cuts. CDI - PIC voluntarily discarded cutting boards. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpsters. CDI - PIC closed doors. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Light intensity measured at 4 foot candles in WIF due to nonfunctional bulbs. Increase light intensity to at least 10 foot candles. |