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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 |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed priority items observed during my inspection: cold holding, date marking and labeling chemicals. CDI- Provided education and the new NC Food Code changes and guidance via email. -REPEAT- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg roll filling at 44F in the walk in cooler, prepped yesterday. Observed cut lettuce in reach in cooler at 47F, lo mien noodles in the walk in freezer at 47F, cooked pork in the walk in cooler at 48F. CDI - PIC voluntarily discarded the lo mien noodles, cooked pork is on TPHC and was placed back into the walk in cooler (discussion on TPHC and after the 4 hours, the product shall be discarded and not cooled back down), lettuce was just prepped this morning PIC placed in the walk in cooler to properly cool to 41F or below. -REPEAT- *Continued non-compliance may result in further enforcement action.** |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed created chicken and shrimp removed from the freezer, observed the date the product was prepared however once placed in the freezer this stops the clock on the 7 days. After you remove the product from the freezer, the day of thaw (day 2), then you have 5 days to use the food product. Observed no date when product was removed from the freezer to keep track of the 7 days. Observed cooked egg roll filling date marking incorrectly 6/2. Discussion with the PIC which stated that this was prepped yesterday. CDI - Cabbage was date marking properly and breaded chicken and shrimp were date marked.
For more information please visit: http://meck.co/FoodSafety 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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow liquid in an unlabeled spray bottle. CDI - PIC labeled. |
|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed cut lettuce in the reach in cooler cooling with plastic wrap covering the container. Observed lo mien noodles cooling in the walk in freezer in a deep pan and covered with plastic wrap. CDI - lettuce was uncovered until product reaches 41F. Noodles were discarded since they were prepped yesterday and was not under 41F. |
|
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 some cracked and broken coving tiles in the back part of the kitchen close to the 3-compartment sink. Repair and maintain. -REPEAT- |
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